As a stovetop-only recipe, this easy peasy dish features a generous portion of creamy potato mash, golden chicken meatballs & a Dijon-mustard, onion & sour cream sauce for richness. Sided with a greens & pea salad for freshness.
Chicken Meatballs & Creamy Dijon Sauce
Chicken Meatballs & Creamy Dijon Sauce
with a buttery mash & a fresh pea salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Creamy Dijon
- Free-Range Chicken Mince
- Onion
- Onions
- Peas
- Potato
- Salad Leaves
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Milk (optional)
MAKE THE MASH
Boil the kettle. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ON A ROLL
In a bowl, combine the mince, a ¼ of the diced onion, and seasoning. Wet your hands slightly and roll into 4-5 meatballs. Set aside.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, seasoning, and a drizzle of olive oil. Toss until combined.
MMMEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting as they colour). Remove from the pan and cover.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the remaining onion until soft, 4-5 minutes (shifting occasionally). Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the creamy dijon and 50ml of warm water. Simmer until reduced and slightly thickened, 3-4 minutes. Season.
TIME TO EAT
Plate up the creamy mash and side with the meatballs drizzled with the creamy sauce. Serve with the pea salad. Well done, Chef!
Potato - 200g
Free-range Chicken Mince - 150g
Onion - 1
Peas - 40g
Salad Leaves - 20g
White Wine - 10ml
Creamy Dijon - 40ml
MAKE THE MASH
Boil the kettle. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ON A ROLL
In a bowl, combine the mince, a ¼ of the diced onion, and seasoning. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, seasoning, and a drizzle of olive oil. Toss until combined.
MMMEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting as they colour). Remove from the pan and cover.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the remaining onion until soft, 4-5 minutes (shifting occasionally). Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the creamy dijon and 100ml of warm water. Simmer until reduced and slightly thickened, 3-4 minutes. Season.
TIME TO EAT
Plate up the creamy mash and side with the meatballs drizzled with the creamy sauce. Serve with the pea salad. Well done, Chef!
Potato - 400g
Free-range Chicken Mince - 300g
Onion - 1
Peas - 80g
Salad Leaves - 40g
White Wine - 20ml
Creamy Dijon - 80ml
MAKE THE MASH
Boil the kettle. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ON A ROLL
In a bowl, combine the mince, a ¼ of the diced onion, and seasoning. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, seasoning, and a drizzle of olive oil. Toss until combined.
MMMEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan and cover.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the remaining onion until soft, 5-6 minutes (shifting occasionally). Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the creamy dijon and 150ml of warm water. Simmer until reduced and slightly thickened, 4-5 minutes. Season.
TIME TO EAT
Plate up the creamy mash and side with the meatballs drizzled with the creamy sauce. Serve with the pea salad. Well done, Chef!
Potato - 600g
Free-range Chicken Mince - 450g
Onions - 2
Peas - 120g
Salad Leaves - 60g
White Wine - 30ml
Creamy Dijon - 120ml
MAKE THE MASH
Boil the kettle. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ON A ROLL
In a bowl, combine the mince, a ¼ of the diced onion, and seasoning. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, seasoning, and a drizzle of olive oil. Toss until combined.
MMMEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan and cover.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the remaining onion until soft, 5-6 minutes (shifting occasionally). Add the wine and simmer until almost all evaporated, 1-2 minutes. Add the creamy dijon and 200ml of warm water. Simmer until reduced and slightly thickened, 4-5 minutes. Season.
TIME TO EAT
Plate up the creamy mash and side with the meatballs drizzled with the creamy sauce. Serve with the pea salad. Well done, Chef!
Potato - 800g
Free-range Chicken Mince - 600g
Onions - 2
Peas - 160g
Salad Leaves - 80g
White Wine - 40ml
Creamy Dijon - 165ml
Woolies Products in this dish
