Chicken meaballs in tomato sauce on parsnip puree
Good meatballs depend on two things - the seasoning and the browning of the meat. Getting as much colour as possible into the meat at the start makes a world of difference to the finished dish.
|200 g||Chicken mince|
|3 stalks||Fresh parsley|
|1 to taste||Salt and freshly ground black pepper|
|2 Tbsp||Olive oil|
|2 Tbsp||Unsalted butter|
|400 g||Crushed tomatoes|
|200 ml||Chicken stock|
- Finely chop the onion and garlic. Place in a bowl with the chicken and breadcrumbs.
- Grate the lemon zest and add to the bowl, then cut the lemon in half and squeeze out the juice.
- Strip the leaves from the parsley stalks, then coarsely chop and stir into the mix. Season generously with salt and pepper and mix thoroughly.
- Make about 10 small, roughly shaped balls. Roll them in the flour. Meanwhile, heat the oil and butter in a frying pan.
- When hot, fry the meatballs until crispy and golden. Lower the heat and pour in the tomatoes and stock.
- Simmer for 6-8 minutes, season with salt and pepper. Serve the meatballs on top of the parsnip purée with pan juices spooned over the top.
- To make the purée, place the parsnips (peeled and diced) and bay leaves in a saucepan with enough milk to cover them.
- Bring to a simmer and cook for 30 minutes or until tender. Strain the parsnips, reserving the milk but discarding the bay leaves.
- Put the parsnips into a food processor and blend until smooth, adding the butter and just enough milk to make a velvety purée. Season lightly with salt and pepper.