Chicken Meatballs with Swan Valley mushroom Pan-Sauce, & Zucchini – Herb Quinoa

Episode: 1
Title: Chicken Meatballs with Swan Valley mushroom Pan-Sauce, & Zucchini – Herb Quinoa
Broadcast: June 11 2017
Presenter: Scott Taylor & Russell Blaikie

Ingredients for 6


  • 1kg Chicken Mince
  • 1 onion, finely chopped
  • 1 tablespoon minced garlic
  • 1 egg
  • 125 grams breadcrumbs (1 cup)  soaked in 125 grams (1/2 cup) water
  • 2 tablespoons fresh oregano, chopped
  • 20 grams salt
  • Freshly ground pepper
  • Vegetable oil for cooking
  • 1 small onion, chopped finely
  • 2 cloves garlic, crushed
  • 1 cup white wine
  • 200 grams mixed mushrooms, sliced
  • 1 tablespoon Dijon mustard
  • 350 ml cream
  • Sea salt and freshly ground pepper

Zucchini-Herb Quinoa:

  • 185 grams quinoa, rinsed
  • 400ml chicken stock
  • 6 baby zucchini, washed
  • 1 handful basil leaves washed
  • 1 handful Italian (flat leaf) parsley leaves, washed
  • 1 handful baby rocket leaves, washed
  • 1 handful raw almond kernels, lightly roasted and roughly crushed
  • 2 shallots, sliced finely and washed
  • 1 red apple, finely sliced
  • 80 mls Extra Virgin Olive oil
  • 30 mls Cider vinegar
  • Sea salt and freshly ground black pepper



  • Place all meatball ingredients into a large mixing bowl.
  • Mix until well combined.
  • Roll into 30 gram balls
  • Pre-heat oven to 170C
  • Preheat a large non-stick frypan with a little oil in it, over medium heat.
  • Place meatballs into pan, place lid on pan, cook 4 minutes then turn cook another 4 minutes then place into serving casserole.
  • Repeat until all meatballs are cooked. Don’t wash the cooking pan, we’ll use it to make the mushroom sauce.
  • Place lid on casserole, put into oven and cook for 5 minutes, remove from oven and keep warm.
  • Put frypan pan back onto low heat, add a splash of olive oil and the onions and garlic.
  • Cook for approximately 1 minutes then add white wine, make sure all the caramelised bits release from the pan is the white wine reduces.
  • Cook for approximately 3 minutes until the wine has almost all evaporated,
  • Add mushrooms and increase heat to medium.
  • Cook mushrooms until they start to soften and release some water, then add the Dijon mustard and cream, increase heat to high.
  • Cook until the sauce thickens, approximately 1 to 11/2 minutes.
  • Season the sauce with a little salt and pepper then spoon over the cooked meatballs.
  • Serve with the Zucchini-Herb Quinoa.

Zucchini-Herb Quinoa:

  • Rinse quinoa under running water.
  • Place into pot with chicken stock, place onto heat and bring to simmer.
  • Place lid on saucepan and reduce heat to lowest possible, cook a further 10-12  minutes until quinoa is cooked, it’ll be light with a ‘pop’ to it when tasted.
  • Stir gently with a fork and allow to cool. Place into large bowl.
  • Shave the zucchini finely lengthways and add to salad.
  • Make a dressing by combining a quarter of the basil, parsley and rocket to a food processor, together with the olive oil, cider vinegar and a pinch of salt and pepper.
  • Blitz to a fine consistency and pour over salad.
  • Keeping a few leaves for garnish, add the remainder of the basil, parsley and rocket leaves, the walnuts and shallots.
  • Toss and place onto serving dish, garnish with finely sliced apple and the remainder of the basil, parsley and rocket leaves