- Minced Chicken 500 gr
- Chanterelles 150 gr
- Pasta nests 6 pcs.
- Onion 1 pc.
- Egg 1 pc.
- Breadcrumbs 3 tbsp
- Dill 1/2 beam
- Salt to taste
For the sauce
- Chicken broth 2 tbsp.
- Cottage cheese for sandwiches 2 packs of 100 g
- Cream 30% 1/4 Art.
- Nutmeg 1 tsp
- Salt to taste
- Dill to taste
- Marjoram to taste
- Main Ingredients Mushrooms, Nuts
- Serving 3 servings
baking dish, spoon, stewpan
Step 1: Cooking Meatballs.
Cut the onion into small pieces, fry it in oil until soft, cool slightly and mix with minced chicken.
Wash and chop the chanterelles, fry them briefly in oil for 5-8 minutes, just like onions, and then add to the mincemeat.
Add the egg, dill, breadcrumbs, salt and pepper to the minced meat. Mix until smooth.
With wet hands, blind the meatballs the size of a small apple and place the pasta nests spread in a baking sheet on top.
Step 2: prepare the sauce.
In a saucepan, heat the chicken stock, add cream and reduce heat, making it slow. Stir, salt, add nutmeg and cheese. Stir until the cheese is completely dissolved. Remove from heat. Cool a little and pour into a baking sheet with meatballs and pasta nests. Sprinkle the dill on top of the dish.
Step 3: bake pasta nests with chicken meatballs and chanterelles.
Place the pasta nests with meatballs and sauce in preheated before 180 degrees the oven. Bake for 30 minutes.
Step 4: serve pasta nests with chicken meatballs and chanterelles.
Serve the meatballs with pasta nests hot immediately after cooking. For beauty, put fresh greens on top.
Enjoy your meal!