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Chicken Meatballs With Tortellini in Mushroom Cream Sauce

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“My husband can't eat tomato-based sauces, so I was trying to come up with something for him to eat when we eat spaghetti. This was it -- the kids even liked it and hubby had to fight them for it! I didn't actually measure the amounts for the meatballs, except the chicken and egg, but I think these are pretty close. I prepared the meatballs earlier in the day, so this was easy to toss together at dinnertime.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Meatballs:
  2. Preheat oven to 350.
  3. Lightly mix all meatball ingredients together. Form into golf ball or slightly smaller size balls. Place on foil lined baking sheet and bake for 15-20 minutes, until done.
  4. Sauce:
  5. Melt butter in large skillet, add onion, garlic and mushrooms.
  6. Saute until soft.
  7. Add flour and stir until coated. Let cook 1-2 minutes.
  8. Add half and half, poultry seasoning, salt, pepper and Asiago cheese.
  9. Cook over medium-low heat until slightly thickened.
  10. Add meatballs and cooked tortellini to sauce.
  11. Stir and continue to cook over medium-low heat for about 15 minutes, stirring occasionally to coat meatballs.

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