I had fully intended to make these meatballs from scratch, but Sod's Law would have it thag there was absolutely no chicken (or even turkey) mince within a 5 mile radius... so I did what I do best in my kitchen; I improvised.
I took a pack of Italian Chicken Chipolatas from Aldi, and transformed them into deliciously warming meatballs.
Granted, this is not my prettiest plate of food but, while you do eat with your eyes, it was incredibly bloody tasty!
Chicken & Sage Meatballs
Serves 2
Ingredients:
1 pack chicken sausages (pre-seasoned, even better)
1 egg
Handful of fresh sage
1/2 cup breadcrumbs
Best served with cheesy mustard mash* and veggies!
Method:
Empty the sausage meat from the casings into a bowl. Finely chop the sage before adding to the bowl. Use your hands to mix everything together.
Add the egg. Add about half of the breadcrumbs and, using your hands, mix together. Add more breadcrumbs as you go to thicken the mixture enough that it will hold its shape. Remember, you can add more but you can’t take it away once it’s in there!
Roll them in to balls and lay them out on a baking tray. Bake in the oven at 180 for 20-30 minutes, depending on the size. Flip them halfway and ensure they are cooked through before eating!
*make cheesy mustard mash in the same way you normally would, but add grated cheese (pick your favourite & measure by heart) and 2tsp of mustard. It creates a gloriously rich mash.
Serve piping hot with some veggies and gravy. Enjoy!
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