Chicken Meatballs With Tortellini in Mushroom Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My husband can't eat tomato-based sauces, so I was trying to come up with something for him to eat when we eat spaghetti. This was it - the kids even liked it and hubby had to fight them for it! I didn't actually measure the amounts for the meatballs, except the chicken and egg, but I think these are pretty close. I prepared the meatballs earlier in the day, so this was easy to toss together at dinnertime. Ingredients:
1 lb ground chicken |
1 egg |
1/4 cup breadcrumbs |
1/4 cup asiago cheese |
1 tablespoon parsley |
5 tablespoons butter |
3 tablespoons flour |
2 1/2-3 cups half-and-half cream |
5 ounces sliced mushrooms |
2 garlic cloves, minced |
1/4 cup chopped onion |
1 teaspoon poultry seasoning |
1/4 cup asiago cheese |
salt, to taste |
pepper, to taste |
1 (9 ounce) package cheese tortellini, cooked according to package instructions (i used 5-cheese kind) |
Directions:
1. Meatballs:.
2. Preheat oven to 350.
3. Lightly mix all meatball ingredients together. Form into golf ball or slightly smaller size balls. Place on foil lined baking sheet and bake for 15-20 minutes, until done.
4. Sauce:.
5. Melt butter in large skillet, add onion, garlic and mushrooms.
6. Saute until soft.
7. Add flour and stir until coated. Let cook 1-2 minutes.
8. Add half and half, poultry seasoning, salt, pepper and Asiago cheese.
9. Cook over medium-low heat until slightly thickened.
10. Add meatballs and cooked tortellini to sauce.
11. Stir and continue to cook over medium-low heat for about 15 minutes, stirring occasionally to coat meatballs.
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