Ingredients

· 500 g minced chicken

· ¼ cup sun-dried tomatoes in oil, drained

· ½ cup parsley, chopped

· ¼ cup grated parmesan

· ¼ cup pine nuts, toasted

· ½ cup dry breadcrumbs

· 1 egg

· 4 cloves garlic

· ¼ cup water

· 60 g butter

· 1 tablespoon olive oil

· 1 teaspoon plain flour

· ½ cup vinegar

· 1 teaspoon Dijon mustard

· Salt and black pepper

Method

Combine the mince, sun-dried tomatoes, ¼ cup parsley, pine nuts, parmesan, breadcrumbs, egg and chopped garlic, season with salt and pepper. Knead the mixture, slowly adding water and kneading between additions until incorporated. Form the mixture into small balls. Heat 40 g butter and oil in a non-stick frypan, pan fry the meatballs until browned and cooked through. Wipe excess fat from pan, add remaining butter and garlic, fry for 30 seconds, add flour and cook for another minute, add vinegar and mustard, bring to boil until thickened slightly then stir in the remaining parsley. Serve the meatballs with steamed vegetables and mashed potatoes, drizzled with any sauce.