Serves 1
Directions
- 1Preheat oven to 350F.
- 2On medium heat, cook 1/2 cup each of small diced onions and carrots, 4 cloves of minced garlic and a dash of salt in a skillet with margarine until soft.
- 3Add this mixture to 1lb of ground chicken and 1/2 cup of peas and 1 tsp celery salt, then form into meatballs.
- 4Heavily bread the meatballs in crushed cornflakes or breadcrumbs.
- 5Fry the meatballs in light oil until crispy, and transfer to a sheet to finish cooking in the oven.
- 6Over medium-high heat, reduce the pan that had the meatballs with about 1/3 cup of white wine and 1 diced shallot (or 1/4 cup diced onion and 2 cloves of garlic) until soft.
- 7Reduce to medium heat and mix in 3Tbsp margarine and 1tsp chicken bouillon.
- 8Once melted, mix in 3Tbsp of flour and cook for a couple mins to make a sort of roux.
- 9Stir in 1.5Cups of cashew milk (or any other milk), stirring until a smooth semi-thick sauce has formed.
- 10Season with salt and pepper to taste.
- 11Serve the meatballs with the sauce on mashed potatoes and garnish with fresh parsley.
Ingredients
- margarine
- 0.5 cup small diced onions
- 0.5 cup small diced carrots
- 4 cloves minced garlic
- 1 dash salt
- 1 lb ground chicken
- 0.5 cup peas
- 1 tsp celery salt
- crushed cornflakes or breadcrumbs
- light oil
- 0.33 cup white wine
- 1 diced shallot
- 0.25 cup diced onion
- 2 cloves of garlic
- 3 Tbsp margarine
- 1 tsp chicken bouillon
- 3 Tbsp flour
- 1.5 Cups cashew milk
- any other milk
- salt
- pepper
- mashed potatoes
- fresh parsley
Equipment
skilletbowlsheetoven
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