The Chef Series: Chicken Meatballs with Dried Porcini Cream Sauce

It was 3 years ago that my path crossed with Chef Cheryl Torrance, known to the twitterati universe as @Chef_inked and we became fast friends. The kind of friend that you know will have your back and be there when you need them. The kind of friend you can go raspberry picking with and who will make you laugh your ass off.

But beyond being a great friend, Cheryl is an amazing chef. She is creative and smart in the kitchen. She knows her stuff and when I asked her to create a recipe with my Spicy Zucchini Relish I knew the end result would blow my socks off. Her ability to take an ingredient (any ingredient) and create a recipe that will have an entire room ooh'ing and aah'ing astounds me. 

Chicken Meatballs with Dried Porcini Mushroom Cream Sauce

Meatball Ingredients

1lb ground chicken

2 heaping tbsp finely chopped red onion

Generous pinch of flaked sea salt

Fresh ground pepper to your liking

4 tbsp Manning Canning Spicy Zucchini Relish

2 tbsp fresh shredded parmesan cheese

1⁄2 cup panko bread crumbs

Sauce Ingredients

1 cup dried porcini mushrooms

2 cups boiling water

1 tbsp butter

1 1⁄4 cups of large diced red onion (cook until golden brown)

1/4 cup white wine

5 tbsp Manning Canning Zucchini Relish

1⁄2 cup whipping cream

1⁄4 cup fresh grated parmesan cheese

Directions

First boil 2 cups of water and cover 1 cup of dried porcini mushrooms and let stand while you prepare and cook the meatballs. Preheat oven to 350F.

In a bowl combine ground chicken 2 heaping tbsp red onion, sea salt, ground pepper and 4 tbsp Zucchini Relish. Once these ingredients are fully combined add 2 tbsp parmesan cheese and 1/2 cup panko bread crumbs.

Using a 5oz professional scoop (or you can hand roll to your desired size) prepare your meatballs. Place on parchment lined baking tray and cook the meatballs for 25 minutes. The internal temperature should be 165F. Allow meatballs to fully cool.

While your meatballs are cooling, begin to prepare the sauce. Strain the mushrooms (keeping the water) and roughly chop.

In a large sauce pan on high heat melt 1 tbsp butter and add 1 1/4 cups of red onion and cook until golden brown. Add the mushrooms and stir until completely coated. Continue to cook until the mushrooms just begin to stick to the pan.

Deglaze the pan with 1/4 cup white wine and then add 5 tbsp Zucchini Relish and stir thoroughly. Add reserved mushroom water, 1/2 cup whipping cream and 1/4 cup freshly grated parmesan cheese.

Place the meatballs into the sauce and reheat them to your desired heat. Serve them on noodles, quinoa or on a crusty bread for an upgraded meatball sub.