Chicken meatballs with leeks
15
10
6
No
Ingredients
- 45 ml (3 tablespoon) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of cream 35%
- 1 slice of bread, crumbled
- 454 g (1 lb) of chopped chicken
- 30 ml (2 tablespoons) of Dijon mustard
- 125 ml (1/2 cup) of grated sharp cheddar cheese
- Salt and pepper up to taste
Preparation
Side-by-side mode- In a pan fry leeks in olive oil until tender. Let cool.
- In a small bowl, combine cream and bread crumbs, set aside.
- In a large bowl, combine chicken, leeks, mustard, cheese, salt, pepper and bread crumb mixture.
- Using a small ice cream scoop, shape about 15 mL (1 tablespoon) of the chicken mixture into balls. Set aside on baking sheets.
- Oven bake meatballs at 400 °F (200 °C) for about 10 minutes or until cooked and golden, stirring halfway through.
- Serve with mayonnaise.
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