These gluten-free chicken meatballs are flavoured with sage and served on a bed of creamy polenta.
Ingredients
- 1/3 cup fresh sage leaves
- 500g chicken mince
- 1 tsp finely grated lemon rind
- 1 green shallot, finely chopped
- 2 tbs extra virgin olive oil
- 150g Swiss brown mushrooms, sliced
- 150g oyster mushrooms, torn
- 2 garlic cloves, thinly sliced
- 60ml (1/4 cup) dry white wine
- 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
- 1 tbs lemon juice
- 375ml (1 1/2 cups) skim milk
- 140g (3/4 cup) instant polenta
- 2 tbs finely grated parmesan
- Shaved parmesan, extra, to serve
Method
- Step 1Finely chop half the sage. Put mince, chopped sage, rind and shallot in a bowl. Season well. Mix until just combined. Use damp hands to roll tablespoonfuls of mixture into balls. Place on a plate lined with baking paper.
- Step 2Heat 1 tbs of the oil in a large frying pan over medium heat. Cook the remaining sage leaves, turning, for 1 minute or until bright green and crisp. Use tongs to transfer to a plate lined with paper towel to drain, reserving oil in pan.
- Step 3Add meatballs to the pan. Cook, turning, for 8 minutes or until browned. Transfer to a bowl. Increase heat to medium-high and heat remaining oil in the pan. Add combined mushrooms. Cook, stirring, for 3 minutes or until golden. Stir in garlic for 1 minute or until aromatic. Return meatballs to pan. Deglaze pan with wine and cook until reduced by half. Add 60ml (1⁄4 cup) of the stock. Simmer for 2 minutes or until reduced by half. Stir in lemon juice. Season. Keep warm.
- Step 4Put remaining stock and milk in a medium saucepan and bring to the boil over high heat. Reduce heat to low. Gradually add polenta in a thin, steady stream, whisking constantly until combined. Cook, stirring, for 3 minutes or until soft. Stir in the grated parmesan. Season. Divide among serving plates. Top with mushroom mixture. Sprinkle with sage leaves and top with shaved parmesan.
- Low carb
- Lower gi
Nutrition
2069 kj
Energy
23g
Fat Total
6g
Saturated Fat
3g
Fibre
35g
Protein
34g
Carbs (total)
All nutrition values are per serve
Notes
SAge leaves fried in oil are a deliciously crispy garnish.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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