What’s Inside …
125g mushrooms, grated/finely grated
2 rashers bacon, chopped
500g chicken mince
2tbs fresh sage*
1 egg yolk **
oil for cooking – Rice Bran is what i use
2 onions – finely sliced ***
2tsp caster sugar
2tbs plain flour
500ml chicken stock
S&P
Now Cook It …
1. Mix mushrooms and chicken in a glass bowl.
2. Add the sage, eggyolk, and seasoning – stir.
3. With wet hands, divide up the mixture evenly, into 20 balls. Keep your hands moist, as this will stop the mince from sticking to your hands.
4. Set meatballs by placing in the fridge for 30 mins
5. Preheat your oven to 190C.
5. Fry meetballs, in oil, until brown all over. I just did each “side” for a couple minutes, on high. Yes, they lost a little of their spherical shape.
6. Place meatballs in a roasting tin, and put on oven for 15mins
7. Cook the onions, in same pan (your choice if you clean the pan or not) on medium heat, until softening, and beginning to brown.
8. Soprinkle the sugar and cook for 5 minutes, stirring,
9. Add flour, mix, add stock slowly, add S&P – Simmer for 3 minutes until sauce thickens.
10. Add meatballs, stir, and serve with my perfect potato mash.
* Sage is a strong taste. If you or your kids dont really like it, half the amount you put in. It will still taste good, without an overwhelming taste.
** I did this EGGLESS, and it binded just fine 🙂
*** 2 onions – you may think that this is too many opinions. Believe me, that is exactly what i thought! But, the onions in the sauce and the sage in the meatballs, balance each other nicely.