Chicken Meatballs & Pappardelle
Herby, fragrant juicy meatballs with a creamy braised fennel and shallot sauce are made to be eaten with pappardelle!
Ingredients
For the sauce
For the meatballs
Directions
- 1
Soak the breadcrumbs in the milk to make a panade, this helps to keep the meatballs tender and moist as the cook, let it soak for around 10 minutes.
- 2
Prepare chicken by slicing into pieces with a very sharp knife then repeatedly running the blade of the knife over the meat from tip to heel in a characteristic up and down motion to mince the meat.
- 3
Combine the parade with all the other meatball ingredients in a large bowl then mix well with your hands to bring everything together.
- 4
Use an ice-cream scoop to portion out the meatballs onto a line baking sheet then chill in the fridge for 15 minutes until you are ready to cook them (will make 12-15 meatballs).
- 5
To make the sauce, fry off the fennel and shallot in olive oil for a couple of minutes before adding a pinch of sea salt flakes and the white wine, covering and cooking over a low heat for 20 minutes.
- 6
Add stock, cream and a generous grind of fresh black pepper then keep on a low simmer.
- 7
Cook the meatballs by frying in a pan, turning until browned on all sides (about 4 minutes) then transferring to the sauce, turn up the heat a little and finish cooking for around 6-7 minutes whilst you prepare the pasta.
- 8
Add pasta to the sauce and toss well to combine, serve topped with a generous amount of parmesan and a sprinkling of fennel fronds.
