Upgrade Your Meatballs: Chicken, Mushroom, and Cheese Delight
Ready to upgrade your meatball game? I am transforming classic meatballs and red sauce with Chicken, Mushroom, and Cheese. It’s all rolled up into a flavor explosion.
How to Make Veloute Sauce – 1 of the 5 Mother Sauces – https://youtu.be/B6P9hk3MrWw
=== 🍽🍸🥩 RECIPE ===
16 ounces (450g) Ground Chicken
6 ounces (170g) White Button Mushrooms, chopped
4 cloves Garlic, minced
8 ounces (230g) Gruyere, shredded
1/2 cup (50g) Breadcrumbs
1 large Egg
2 tablespoons fresh Parsley, chopped
2 tablespoons Olive oil
Salt & Pepper
Parchment paper
Preheat your oven to 375°F (190°C). Line a sheet pan with parchment and set aside.
Heat the oil in a skillet over medium heat until shimmering.
Add the chopped mushrooms and season with salt and pepper. Sauté, stirring occasionally, until the mushrooms cook down and are almost dry. Then, add the minced garlic. Cook for another 2-3 minutes, until the garlic is fragrant. Stir in the chopped parsley. Remove from the heat and allow to cool.
In a large bowl, combine the chicken, breadcrumbs, egg, mushroom mixture, and Gruyere. Season with salt and pepper. Mix well to combine. Form into meatballs. This mixture should yield 10 to 12 meatballs.
Bake at 375°F (190°C) for 15 to 20 minutes or until an internal temperature of 165°F (74°C).
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=== 📑 CHAPTERS ===
00:00 Introduction
00:17 Chicken and Mushroom Meatballs
00:40 Preparing the Pan
01:20 It all Starts with Mushrooms
03:26 Let’s Talk Chicken
03:53 Flavoring and Binder
04:56 The Best Way to Mix It All Up
05:33 Forming and Cooking the Meatballs
06:59 Tasting and Recipe Recap
08:32 Social Media and Video Recommendations
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