Chicken, Fennel & Leek Meatballs with Creamy Mash and Roasted Carrots

Serves: 5 | Cooking Time:

OrganicBox ingredients

  • 500g chicken mince
  • 1 fennel bulb, finely diced
  • 1 leek, finely sliced
  • 500g potatoes, peeled and chopped
  • 3 carrots, cut into long wedges

Pantry ingredients

Meatballs

  • 1 egg
  • ½ cup breadcrumbs
  • 2 garlic cloves, crushed
  • Salt and pepper

Creamy Sauce

  • 250ml chicken stock
  • 200ml pouring cream
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme

Mash

  • 40g butter
  • ¼ cup milk

  1. Preheat the oven to 200°C fan-forced (220°C conventional).
  2. Toss the carrot wedges with olive oil, season well and roast for 30–35 minutes, turning once.
  3. Boil the potatoes for approximately 20 minutes until tender.
  4. In a bowl, combine the chicken mince, half the diced fennel, half the sliced leek, garlic, egg, breadcrumbs, salt and pepper. Mix well and roll into meatballs.
  5. Heat a little olive oil in a large frying pan and brown the meatballs on all sides. Remove from the pan.
  6. Add the remaining fennel and leek to the pan and cook for 5 minutes until softened.
  7. Stir in the chicken stock, cream, Dijon mustard and thyme.
  8. Return the meatballs to the pan, cover and simmer gently for 15 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
  9. Mash the cooked potatoes with butter and milk until smooth and creamy.
  10. Serve the creamy mash topped with the chicken meatballs and sauce, with roasted carrots on the side.

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