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🍝 Chicken Meatballs on Pasta with Mustard Cream Sauce

908 kcal · 30 min · 4 servings

Ingredients

• 400 g turkey mince
• 1 tsp medium-hot mustard
• 1 egg yolk
• 6 tbsp breadcrumbs
• salt
• freshly ground pepper
• 500 g linguine
• 250 ml whipping cream
• 2 tbsp grainy Dijon mustard
• 100 g Roquefort
• flat-leaf parsley (for garnishing)

Instructions

1. 1. Mix the turkey mince with the mustard, the egg yolk, and the breadcrumbs in a bowl.
2. 2. Season the meat mixture with salt and pepper.
3. 3. Shape the mixture into about 16 small balls.
4. 4. Melt the butter in a large frying pan over medium heat.
5. 5. Fry the meatballs in the hot butter for about 10 minutes until light brown on all sides.
6. 6. Bring plenty of water to a boil in a pot and add some salt.
7. 7. Cook the linguini in the salted water until al dente (firm to the bite).
8. 8. Drain the pasta and let it drain well.
9. 9. Add the cream and the Dijon mustard to a large, clean frying pan.
10. 10. Heat the sauce until it simmers.
11. 11. Add the grated cheese pieces to the hot sauce and stir until the cheese has melted.
12. 12. Gently fold the drained pasta into the cheese sauce and toss until well coated.
13. 13. Season the pasta with salt and pepper to taste.
14. 14. Divide the creamy pasta among deep plates.
15. 15. Place the fried chicken meatballs on top of the pasta.
16. 16. Garnish the dish with flat-leaf parsley and serve immediately.

Nutrition per serving

• kcal: 908
• Protein: 50 g · Fett/Fat: 33 g · Carbs: 102 g