For Meatballs:
500 grams Chicken Mince
1/2 cup Rolled Oats
1 tbsp Milk
1 Egg
1/2 tsp Salt
1/2 tsp Thyme
1/2 tsp Garlic Powder
0.125 tsp Pepper
200 grams Mushrooms sliced
2 tbsp Butter
For Gravy:
2 1/2 cups Chicken Stock
1 tbsp Cornflour
1/2 cup Heavy Cream
1/2 cup Cheddar Cheese shredded
Directions
- All all meatball ingredients except for mushrooms and butter into a small bowl .
- Work together with hands until combined but don't overwork or your meatballs will get tough.
- In large skillet over medium high heat melt butter.
- Carefully add meatballs and cook for about 2 minutes on each side until lightly browned.
- Transfer to slow cooker and add mushrooms.
- Whisk together broth and cornstarch.
- Pour over meatballs.
- Cover and cook on high for 2-3 hours or low for 4-6 until meatballs are fully cooked through.
- Remove meatballs and stir in cream and cheese (adding more of either to taste if desired).
- Return meatballs to gravy in crock and let simmer another 30 minutes on high for gravy to thicken slightly .
- Garnish with fresh thyme and parsley if desired.
Notes
Chicken Meatballs with Gravy will not freeze well with the gravy, so best eaten fresh.
Cook in a slow cooker for 6 hours.