Chicken Meatballs and Mushroom Gravy


Chef Rodney Bowers shares his take on a comfort food classic: meatballs and gravy! We're using chicken for a lighter touch, and smothering it in a rich tasting mushroom gravy. Serve with Rodney's olive oil mashed potatoes and chili garlic broccoli for the ultimate feel good dinner.

Chicken Meatballs and Mushroom Gravy by Rodney Bowers


Chicken Meatballs
1 lb ground chicken, aim for a mix of dark and white meat
1 cup breadcrumbs
1 large egg
1/2 cup milk
1/4 tsp freshly ground nutmeg
1 garlic clove, minced
3/4 tsp salt
1/2 tsp ground black pepper
2 tbsp chopped parsley
Mushroom Gravy
1 tbsp olive oil
1 tbsp butter
1 lb cremini mushrooms, sliced
1 onion, finely minced
1tbsp flour
2 cups vegetable or chicken stock
1 sprig fresh thyme
1 sprig fresh tarragon, optional
1 bay leaf


For Chicken Meatballs
  1. Preheat oven to 375 F.
  2. In a large bowl, combine all ingredients. Mix just to combine.
  3. Using a tablespoon measure, roll into mixture into meatballs (makes approximately 24 meatballs) and place on parchment lined baking sheet. Bake in middle rack of oven until meatballs are cooked through, about 15 to 20 mins.
For Mushroom Gravy
  1. Add olive oil and butter to a medium pan over medium high heat. Add onions and cook until soft and translucent, about 5-6 minutes. Add sliced cremini mushrooms and sauté, stirring until liquid mushrooms give off evaporates and mushrooms are golden brown, about 10 mins.
  2. Sprinkle over flour and stir, toasting flour slightly. Add stock and bring to simmer, scraping up browned bits. Add thyme, tarragon and bay leaf, and let simmer until mixture reduces and thickens slightly, about 5 minutes. Season with salt and pepper to taste.

Yield: Makes 4 servings


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