Chicken meatballs with vegetable croquettes and mustard cream sauce
Creating delicious, balanced meals needn’t be difficult or time consuming. Here’s a tasty suggestion that combines proteins and vegetables – with a little creamy indulgence thrown in.
Ingredients
Serves 6
Time: 25 minutes, plus 8 hours to thaw the vegetable medallions in the refrigerator
- 2¼ lb HUVUDROLL chicken meatballs
- 1⅓ lb GRÖNSAKSKAKA vegetable medallions
- 1 packet (1 oz) ALLEMANSRÄTTEN cream sauce mix
- 1 tablespoon SENAP mustard
- 2 eggs
- ½ cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1 quart oil, for deep-frying
- Seasonal salad
Step by step
- Defrost the vegetable medallions and shape them into the desired shape.
- Break the eggs into a bowl and lightly whisk them. Pour the flour and panko breadcrumbs into separate bowls and place the bowls in a row close to the stovetop.
- Fill a high-sided saucepan with the oil and place on the stovetop. Heat the oil to 375°F, then reduce the setting to medium and try to keep the oil at 355–375°F as far as possible.
- Dip the vegetable croquettes first in the flour, then in the whisked egg and finally in the panko breadcrumbs. Deep-fry 2 croquettes at a time in the oil for 2–3 minutes until they develop a golden-brown color. Lift the croquettes out and drain on a paper towel. Sprinkle with salt on all sides.
- Cook the chicken meatballs in the air fryer according to the package instructions.
- Prepare ALLEMANSRÄTTEN cream sauce according to instructions on the package. Mix the cream sauce with 1 tablespoon of SENAP mustard.
- Serve the chicken meatballs and vegetable medallion croquettes alongside your favorite seasonal salad and some of the mustard cream sauce.
