Chicken au Poivre Meatballs

Name: Chicken au Poivre Meatballs
Yield: 1 servings
Ingredients: 1 lb Chicken, ground; 1 Eggs, beaten; 0.33 cup Panko Breadcrumbs; 2 tbsp fresh flat-leaf parsley, chopped, divided, plus more for garnish; 2 tsp Ground Black Pepper, coarsely cracked, divided, plus more for garnish; 1.5 tsp Kosher Salt, divided; 2 tbsp Olive Oil; 0.5 cup Shallot, finely chopped; 0.25 cup Dry White Wine; 1 cup Chicken Broth; 2 tsp Dijon Mustard; 1.5 tsp Worcestershire Sauce; 0.5 cup heavy whipping cream

Chicken au poivre meatballs bring the peppery flavors of the classic steak dish to chicken meatballs. Served in a creamy skillet sauce with shallots, Dijon mustard, and white wine, they are great over mashed potatoes or noodles.

Brooke1999

Servings1

Difficultyeasy

Ingredients

1 lbChicken, ground
1Eggs, beaten
0.33 cupPanko Breadcrumbs
2 tbspfresh flat-leaf parsley, chopped, divided, plus more for garnish
2 tspGround Black Pepper, coarsely cracked, divided, plus more for garnish
1.5 tspKosher Salt, divided
2 tbspOlive Oil
0.5 cupShallot, finely chopped
0.25 cupDry White Wine
1 cupChicken Broth
2 tspDijon Mustard
1.5 tspWorcestershire Sauce
0.5 cupheavy whipping cream

Instructions

1
Stir together chicken, egg, panko, 1 tablespoon parsley, 1/2 teaspoon black pepper, and 1 teaspoon salt in a bowl until just combined. Shape mixture into 16 meatballs, about 1 1/2 inches in size. Place meatballs on a parchment paper-lined plate or baking sheet and refrigerate until firm, about 20 minutes.
2
Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer meatballs to a plate, leaving drippings in the skillet.
3
Add shallot and remaining 1 1/2 teaspoons black pepper to the skillet. Cook, stirring often, until shallot is softened and pepper is fragrant, about 2 minutes.
4
Stir in wine and cook over medium-high, stirring and scraping bottom of skillet to loosen browned bits, until liquid has mostly evaporated, 1 to 2 minutes. Stir in broth, Dijon mustard, Worcestershire sauce, and remaining 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium and simmer until slightly reduced, about 3 minutes.
5
Add meatballs and any accumulated juices to the sauce. Simmer over medium, turning meatballs occasionally, until nearly cooked through, 6 to 8 minutes.
6
Stir in cream. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, coats meatballs, and a thermometer inserted into centers of meatballs registers 165 degrees F (73 degrees C), 3 to 4 minutes. Stir in remaining 1 tablespoon parsley. Garnish with additional parsley and black pepper and serve immediately.