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This twist on the typical meatballs-in-tomato-sauce will have your entire family asking for seconds. Serve over rice or spaghetti for a delicious meal that is unbelievably simple to prepare.
1 pound ground chicken
2 eggs
3/4 cup Gefen Cornflake Crumbs (gluten-free if needed)
1 teaspoon salt
black pepper, to taste
1 onion, diced
2 cubes Gefen Frozen Crushed Garlic
3 tablespoons oil
16 ounces canned or fresh portobello mushrooms
1/4 cup Baron Herzog Chenin Blanc or other white wine
4 cups chicken broth, such as Manischewitz Chicken Broth
2 teaspoons thyme, optional
salt, to taste
black pepper, to taste
Mix ground chicken, eggs, cornflake crumbs, salt and pepper until combined. Refrigerate while you prepare the sauce.
Sauté onion and garlic in oil in a medium-sized pot until translucent. Add mushrooms and cook seven minutes or until soft. Add wine, broth, thyme, salt and pepper. Remove from heat and use an immersion blender to blend until smooth.
Bring sauce to a boil. Form walnut-sized balls of chicken mixture and drop one at a time into mushroom sauce.
Cook over a medium flame until chicken balls are cooked through.
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how long shoulf the meatballs cook for?
Probably about 20-30 minutes.
These were delicious! Recipe was really straightforward. Nice change to your regular meatballs
love this recipe!!! it’s my go to dinner when I want easy and delicious!!