Make room for mushrooms
Versatile ingredient helps create a savory sauce for chicken meatballs
GRETCHEN'S TABLE
Not everyone is a fungi fan. For some, it's a textural thing, while others simply don't like the earthy flavor.
But here's a few reasons you might want to partake in mushrooms. Rich in antioxidants, B vitamins and fiber, mushrooms also are low in calories, salt and fat, so they have a positive eff ect on heart health. Whole or sliced, brown, white or specialty, they also are an all-purpose ingredient.
This recipe shows the humble white button mushroom's versatility in a savory sauce thickened with cream and flavored with garlic and shallots and tossed with chicken meatballs.
The entire dish comes together in about a half hour, not counting the 10 minutes the meatballs chill in the fridge, and can be served with whatever carb your family likes best — noodles, rice or even mashed potatoes. They're also tasty on their own, without any supporting players. (Just make them small and use a toothpick.)
Chicken meatballs in mushroom sauce
Servings: 4 to 6
I used ground white meat chicken and white button mushrooms. If the mushrooms are not packaged clean, be sure to remove any dirt with a damp paper towel. To cut down on fat, bake the meatballs in a 375 F oven for about 20 minutes.
For meatballs
■ 1 pound ground chicken
■ ½ cup panko or regular breadcrumbs
■ ¹⁄³ cup whole milk
■ 1 large egg, beaten
■ ¹⁄³ cup grated Parmesan
■ 2 tablespoons chopped fresh parsley
■ 1 tablespoon extra-virgin olive oil
■ 1 teaspoon garlic powder
■1 teaspoon onion powder
■ ½ teaspoon dried oregano
■ 1 teaspoon kosher salt
■ Extra-virgin olive oil, for frying
For sauce
■ 2 tablespoons butter
■ 1 tablespoon olive oil
■ 2 cloves garlic, minced
■ 1 large shallot, peeled and chopped (about ¼ cup)
■ 1 cup mushrooms, finely chopped
■ 2 tablespoons flour or cornstarch
■ 1 ½ cups chicken broth or stock
■ 1 teaspoon chopped fresh rosemary
■ 1 teaspoon chopped fresh parsley
■ Pinch of smoked paprika
■ Salt and pepper, to taste
■ ½ cup heavy or light cream
Directions
Make meatballs: In large bowl, stir together ground chicken, breadcrumbs, milk, beaten egg, Parmesan cheese, parsley, olive oil, spices and salt. Mix with your hands or a rubber spatula until well combined.
Using a spoon or small ice cream scoop, roll into 24 meatballs. Place on a baking sheet, place in refrigerator and allow meatballs to chill for 20 minutes to help them firm up.
When ready to cook, heat ¼ inch of olive oil in a large saute pan over medium-high heat. Place meatballs in the hot oil in a single layer; don't overcrowd the pan. You may need to cook in batches.
Cook for about 3 to 5 minutes per side, turning them regularly to get an even brown crust on all sides.
Remove to a paper towel-lined plate to drain and set aside while you make the sauce.
Heat 2 tablespoons butter and 1 tablespoon olive oil in the same pan. When sizzling, add minced garlic and chopped shallot. Cook until the shallots soften and turn translucent. Add chopped mushrooms and cook for another 4-5 minutes.
Whisk in flour or cornstarch and cook for 1 more minute to get rid of the raw flour flavor.
Slowly add chicken broth or stock, whisking continuously until the sauce thickens.
Stir in rosemary, parsley and a pinch of paprika, then season to taste with salt and pepper.
Gently fold in meatballs. If the sauce is too thick, add a little more stock or water.
Simmer meatballs for 10 minutes, gently stirring every so often. Stir in cream, toss to make sure it's well combined and turn off the heat.
Serve hot on top of noodles, rice or mashed potatoes.
— Gretchen McKay, Pittsburgh Post-Gazette
