Tarragon Chicken Meat Balls

Tarragon Chicken Meat Balls - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Best chicken balls you will taste!

Making these tasty chicken meatballs is like creating a great mix of flavours. Tarragon, which has a cool hint of anise (like licorice), adds something special and marries so well with chicken meat. It also goes well with the richness of cream and the tasty leek sauce. Using homemade chicken stock makes everything taste even better and shows you care about good ingredients.

Now, let’s talk about the chicken. Grinding or mincing your own chicken thighs is a big deal. It lets you decide how chunky or smooth the meatballs are, making them super juicy. Doing this at home guarantees good quality meat as you never know what to expect when buying pre ground.

Don’t forget, whether you’re using fresh or dried tarragon, it’s like adding a fancy touch to your dish. This recipe is not just about cooking; it’s like taking a taste adventure, and you’re the chef making it awesome! Keep it up in the kitchen!

Ingredients

1.5lb - 700g chicken thighs or mince
2 tbsp butter
2 shallots
2 garlic cloves
1 cup bread crumbs
1 whole lemon finely grated lemon zest
1 whole egg
1 tbsp chopped tarragon (half if dried)
Salt and pepper
For the tarragon sauce
2 tbsp olive oil
2 leeks, trimmed and thinly sliced
1 tbsp fresh tarragon (half if dried)
½ cup 120ml dry white wine
1 cup- 240ml chicken stock
3-4 tsp Dijon mustard
1½ cup heavy (thickened) cream
A few sprigs of tarragon (or ½ tsp dried)
If no fresh tarragon, a handful of parsley (chopped)

Steps

Step 1
Preheat oven to 200°C (400°F).
Peel and finely chop the shallots. To a large frying pan on low to medium heat, add 2 tbsp of butter until melted. Add the shallots and 2 cloves of grated garlic. Gently sweat until translucent leave to cool.
Step 2
Place the mince, bread crumbs, egg, lemon zest, tarragon, the shallot mixture that’s cooled down, (1½ tsp) salt, a generous amount of pepper in a bowl and mix to combine. Weigh the total amount then divide by 8. Make each ball that weight so they are all the same size and you get exactly 8. (Approx. 4 ¼oz or 125g) Take approx 2 heaped tablespoons of the mixture and form into into balls and set aside. I also like to coat them in olive oil but that’s optional.
Step 3
To make the leek and tarragon sauce, heat a large ovenproof frying pan over medium heat.
Step 4
Add the oil and finely chopped white of leek and cook for 6 minutes or until golden. You want only a few bits of brown.
Step 5
Pour in the wine and cook for 2 minutes. Add the stock, mustard, cream and tarragon. Increase the heat to a simmer and cook for 5-8 minutes. Add the meatballs and gently stir to coat.
Step 6
Transfer the pan to oven and bake for 15-20 minutes or until golden and cooked through. Brush on olive oil and serve with the sauce immediately. Garnish with fresh tarragon or chopped parsley if you don’t have it.

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