In a bowl, combine chicken mince, onion, garlic, panko, egg, chives, dried herbs, salt and pepper. Mix gently until just combined (don’t overwork). Roll into walnut-sized balls.
Place potatoes in a pot of salted cold water, bring to the boil, and cook until tender. Drain well, then mash with butter and warm milk until smooth. Season and keep warm.
Heat olive oil in a large pan over medium heat. Fry the meatballs in batches until golden on all sides (they don’t need to be cooked through). Transfer to a plate.
In the same pan, stir in Dijon mustard and sun-dried tomatoes. Add chicken stock and cream, then bring to a gentle simmer. Return the meatballs to the pan and cook for 8-10 minutes, until the meatballs are cooked through and the sauce has slightly reduced.
Remove from the heat and stir through the yoghurt and spinach until the leaves just wilt. Taste and adjust seasoning.
Spoon mash onto warm plates. Top with meatballs and plenty of sauce, then scatter with parmesan and fresh herbs.
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