Dijon Chicken Meatballs
French-inspired ground chicken meatballs seasoned with Dijon mustard, bacon and rosemary, simmered in a tomato-purée sauce with ruby port and Worcestershire. Ready in about 15 minutes. Servings 6.
Nutrition
per per serving412
Calories
26g
Protein
21.2g
Carbs
23.1g
Fat
Ingredients
| 4 slices | bacon, chopped | |
| 1 tbsp | 15 ml | Worcestershire sauce |
| 2 tbsp | 30 ml | ruby port |
| 2 tbsp | 30 ml | olive oil |
| 2 cups | 480 ml | tomato purée |
| 3 | garlic cloves, minced | |
| 0.5 tsp | 2.5 ml | paprika |
| 2 tbsp | 30 ml | Dijon mustard |
| 1.25 lb | 565 g | ground chicken |
| 1 cup | 240 ml | seasoned breadcrumbs |
| 1 | onion, finely chopped | |
| 0.25 cup | 60 ml | chicken broth |
| 0.5 tbsp | 7.5 ml | fresh rosemary, finely chopped |
| 2 | eggs, beaten | |
| — | salt and ground black pepper |
Instructions
Ready in about 15 minutes | Servings 6.
Per serving: 412 Calories; 23.1g Fat; 21.2g Carbs; 26g Protein; 7.2g Sugars.
- Thoroughly combine the ground chicken, bacon, breadcrumbs, onion, garlic, rosemary, eggs, salt, black pepper, and paprika. Shape the mixture into meatballs and reserve.
- Press the "Sauté" button on High heat to preheat your Instant Pot. Heat the olive oil and sear the meatballs until they are browned on all sides; work in batches.
- Add the other ingredients. Choose the "Manual" setting and cook at High pressure for 7 minutes. Use a quick pressure release and carefully remove the lid. Bon appétit!