Chicken Meatballs in Creamy Mushroom Sauce
with garlic-basil green beans & roasted potatoes
Humans have been eating garlic for almost 4000 years! No wonder it's a staple in so many dishes and cuisines from around the world.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
½ piece
Onion
1 piece
Garlic
65 g
Mushrooms
75 g
Cooking cream
(Contains Milk)
3 piece
Chicken meatballs with Italian seasoning
100 g
Green beans
10 milliliters
Basil crème
2.5 g
Fresh flat leaf parsley
(May be present Celery)
Not included in your delivery
50 milliliters
Low sodium mushroom or vegetable stock
1 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ teaspoon
Mustard
1 tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Wash the potatoes and cut them into quarters, then transfer to a bowl and drizzle with half of the olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast in the oven for 25 – 30 minutes, tossing halfway.
Prepare the stock. Chop the onion and crush or mince the garlic. Slice the mushrooms.
Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
Melt half of the butter in a deep frying pan over medium-high heat. Halve the meatballs and fry for 2 - 3 minutes, then remove from the pan and set aside. Melt the rest of the butter in the same pan, then fry half each of the garlic and onion for 1 – 2 minutes. Add the mushrooms and fry for 4 – 6 minutes, then deglaze with the red wine vinegar and the stock.
Stir in the mustard and the cream, then season to taste with salt and pepper. Allow to reduce for 8 - 9 minutes, then return the meatballs to the pan and cover with the lid. Cook for 4 – 5 minutes until the sauce has thickened and the meatballs are done.
In the meantime, discard the tips of the green beans. Heat the rest of the olive oil in a frying pan over high heat. Fry the green beans with the rest of the garlic and onion for 2 - 3 minutes. Deglaze with a splash of water, then cover with the lid and allow to cook for 2 - 3 minutes over medium-low heat. Stir in the basil crème, then season to taste with salt and pepper.
Finely chop the parsley. Serve the meatballs in their sauce with the potatoes and green beans alongside. Garnish with the parsley.