Chicken meatballs with creamy mustard sauce

Ingredients

• 500g lean chicken sausages
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 garlic cloves, crushed
• 250g button mushrooms, thinly sliced
• 1 tablespoon plain flour
• 1 cup chicken stock
• 300ml pure cream
• 2 tablespoons wholegrain mustard
• 2 tablespoons chopped fresh chives
• Cooked penne pasta and steamed broccoli, to serve

Method

1. Squeeze chicken from sausage casings into a bowl. Roll level tablespoons into balls. Heat half the oil in a large frying pan over medium heat. Add meatballs. Cook, turning, for 4 to 5 minutes or until browned and cooked through. Transfer to a plate lined with paper towel. Wipe pan clean.
2. Return pan to heat. Add remaining oil to pan. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 5 minutes or until mushrooms are tender.
3. Sprinkle flour into pan. Stir for 1 minute. Add stock, cream and mustard. Stir until well combined. Reduce heat to medium-low. Cook for 4 to 5 minutes or until sauce has thickened slightly. Return meatballs to pan with half the chives. Season with salt and pepper. Cook for 1 minute or until heated through.
4. Divide pasta between bowls. Spoon over meatball mixture. Sprinkle with remaining chives. Serve with broccoli.

Notes

• Cook's note: You could use other sausages, such as pork or lamb, in this dish.

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