Chicken and Sage Meatballs with Risoni and Peppercorn Sauce by Manu

Serves 4 | Prep Time: 20mins | Cook Time: 18mins

INGREDIENTS

50g salted butter, chopped

2 tablespoons olive oil

2 leeks, halved, washed, thinly sliced

1½ cups (300g) risoni

3 cups (750ml) chicken stock

2 x 150g pouches Peppercorn Sauce by Manu

Finely chopped fresh parsley and extra grated parmesan, to garnish

MEATBALLS

350g skinless chicken breast, cut into 5cm chunks

350g skinless chicken thigh fillet, cut into 5cm chunks

60g thinly sliced round pancetta, finely chopped (about 8 slices)

1 tablespoon finely chopped fresh sage

1 tablespoon finely chopped fresh parsley

2 cloves garlic, crushed

1 cup (85g) fresh sourdough breadcrumbs (See Tip)

1 egg

1/3 cup (25g) finely grated parmesan

METHOD

1. For meatballs, turn food processor on and add chicken, one piece at a time, processing until finely minced. Transfer to a large bowl and add remaining ingredients. Using clean hands, mix well. Roll 2 tablespoons of mixture into balls (Makes 20). Cover and refrigerate for 30 minutes.

2. Heat half the butter and oil in a large deep frying pan over medium-high heat. Add meatballs. Cook, turning occasionally, for about 5 minutes, or until browned all over. Remove from the pan.

3. Melt remaining butter and oil in same pan and reduce heat to medium. Add leek. Cook, stirring occasionally, until softened. Stir in risoni. Add stock and bring to boil. Cover with lid and reduce heat to medium-low. Cook, stirring occasionally, for about 7 to 8 minutes, or until liquid is almost absorbed.

4. Stir in Peppercorn Sauce by Manu and arrange meatballs over the top. Cook, covered, for a further 5 minutes, or until risoni is tender and meatballs are cooked through. Remove the pan from the heat.

5. Garnish with chopped parsley and grated parmesan.

Manu’s Tip:

Veal steaks are available from most butchers. You can replace with chicken breast steaks – cooking time may vary.