3/4cupthick white sandwich - bread crusts removed and torn into small pieces
1/2cup finely grated Parmesan cheese
2tbspfinely chopped fresh parsley leaves
1large garlic clove, minced
1/4tspfreshly ground black pepper
For the sauce
2garlic cloves, minced
1cupfinely chopped mushrooms
1 1/2cuplow sodium chicken stock
salt and pepper to taste
For the meatballs
Make the panade: Mix the bread and milk in a large bowl and let it sit so the bread gets saturated - 3 mins.Then add in the Parmesan, egg, parsley, garlic, oregano, salt, and pepper and whisk together. Add the ground chicken and using your fingers, mix until just combined. You don't want to mash the meat or overwork the mixture otherwise it will make your meatballs dry.Now, shape into 1.5 inch meatballs (approx 2 tbsps per meatball).
In a large frying pan with high sides or a casserole dish, over medium heat, add oil and then brown your meatballs by turning for approx 3-4mins. You may need to do in batches as you don't want to overcrowd them when fryingOnce cooked, transfer them to a plate.
For the sauce
In the same pan, heat two tablespoons of olive oil and a tablespoon of butter, then add the garlic and onions and cook until they are softened.
Next, add the chopped mushrooms and cook for another 2-3 mins.
Stir in the flour, cook for another minute so it's all mixed and then slowly add the chicken stock while whisking continuously until the sauce thickens. Lastly, stir in the rosemary, parsley, paprika, salt, pepper and the meatballs.
(Add a little more stock or water if the sauce is too thick).
Simmer the meatballs for approx ten minutes.Then stir in the double cream and switch the hob off.
Serve with pasta, rice, mashed potatoes or as a meatball sub.