Servings: 4
Preparation: 25 minutes
Cooking: 10 minutes
Ingredients
454 gr (1 lb) Quebec chicken, ground
125 ml (1/2 cup) Parmesan cheese, grated
15 ml (1 tbsp) tomato paste
15 ml (1 tbsp) tarragon leaves, chopped
1 lemon, zest
1 egg
60 ml (4 tbsp) 35% cream
60 ml (4 tbsp) breadcrumbs
2 cloves garlic, chopped
60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
125 ml (1/2 cup) chicken broth
Salt and pepper to taste
Pasta
250 ml (1 cup) chicken broth
1 clove garlic, chopped
60 ml (4 tbsp) tarragon leaves parsley, chopped
125 ml (1/2 cup) parmesan, grated
4 servings of pasta cooked al dente
Preparation
In a bowl, mix the chicken, parmesan, tomato paste, tarragon, zest, egg, cream, breadcrumbs, garlic, salt and pepper.
Form meatballs the size of a 1/2 golf ball.
In a hot skillet, sear the meatballs in the fat of your choice, 2 minutes on each side.
Then add the broth and continue cooking for 5 to 6 minutes.
In the meantime, in a large skillet, bring the chicken broth intended for the pasta to a simmer.
Add the garlic, parsley, parmesan, pasta, mix and reduce slightly.
Serve the pasta and divide the meatballs.
