Skip to main content

Smörgåsbord Chicken Meatballs and Chestnut Mushrooms

INGREDIENTS

  • 400g Smorgasbord Chicken meatballs
  • 25g Unsalted Butter
  • 500ml brown Chicken stock.
  • 200g Chestnut Mushrooms, washed, cut in four
  • 2tbsp Parsley, chopped
  • Tagliatelle

METHOD

  1. This is an amazingly simple recipe, which respects very well the qualities of these chicken meatballs. It does go super well with those and fresh tagliatelle.
  2. In a heavy bottom non-stick pan, on medium heat, gently pre-roast the chicken meatballs, to a golden-brown colour, remove and set aside.
  3. In the same pan, throw in the mushrooms and gently roast them until soft. Add stock, add the meatballs, and simmer for about 20 minutes. Check the seasoning, then add fresh parsley. You should now have a beautiful not too reduced sauce, as you will need plenty of sauce for your pasta.
  4. Enjoy this simple, yet lovely flavour.