Italian chicken balls with mushrooms in red wine sauce

• 2 grote gele uien (ca. 600 g totaal), fijngesneden
• 40 g paneermeel
• 300 ml droge Marsala (of rode wijn)
• 5 el extra vierge olijfolie
• 4 el The Spice Club Pasta Perfection mix
• 450 g kipgehakt
• 450 g champignons (witte of kastanje), in plakjes
• 2 el bloem
• Verse peterselie, fijngehakt (voor garnering)
• Heerlijk met pasta of een stuk rustiek brood.

Step 1 - Make meatballs: In a bowl, mix the chopping chicken with ½ of the finely chopped onion, breadcrumbs and 2 tbsp pasta perfection mix. Turn small balls (approx. 20 pieces).

Step 2 - Bake balls: Heat 2 tbsp olive oil in a large frying pan over medium heat. Bake the balls brown all around 6–8 minutes. Remove from the pan and set aside.

Step 3 - Baking onion and mushrooms: Add 2 tbsp olive oil to the pan again. Bake the remaining onion and all mushrooms for 8-10 minutes until they are soft and light brown. Sprinkle the flour over it and fry for 1 minute.

Step 4 - Make sauce: Deglaze with the marsala (or red wine), stir well and let it reduce. Add 2 tbsp pasta perfection mix. Put the chicken balls back in the pan and let it simmer for 10 minutes until everything is cooked and the sauce has thickened slightly.

Step 5 - Serve: Sprinkle with fresh parsley and serve immediately. Delicious with potato puree, pasta or a piece of rustic bread.