Chicken meatballs with mushrooms

3 h 30 min
Type of dish: Meats, Vegetables
Temperature: Hot
Conservation technique: Pasteurization
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.5 kg
Carrots 0.25 kg
Leek 0.5 ud
Red wine 0.075 l
Plain flour 0.025 kg
Powdered vegetable stock 0.008 kg
Water 1.25 l
Table salt 3.75 g
Chicken breast 0.625 kg
Chicken breast 0.175 kg
Sterilised milk 0.075 l
Sliced bread 0.063 ud
Onion 0.1 kg
Parsley 0.75 g
Table salt 7.5 g
Ground white pepper 0.75 g
Onion 0.042 kg
Garlic, bulb 0.067 ud
Green pepper 0.025 kg
Diced tomato 0.167 kg
Table salt 0.058 g
Sugar 0.0 kg

For this recipe, the following elaborations are necessary: 

  • Chicken meatballs 
  • Tomato sauce
    • For the meatballs sauce: 
    • Prepare a poultry stock using a chicken flavour booster.
    • Cut the vegetables (fillet the garlic, julienne the onion and cut the carrot and the leek into half moons).
    • Poach the vegetables by hardiness order. Degrease, add the red wine and let it reduce. 
    • Mix and bound it with 20 g flour per litre of stock. .
    • Dip with the stock, add tomato sauce to reinforce and give colour to the elaboration. 
    • Blend the ingredients using the blender and the strainer.
    • Boil again and season it with salt and thickness.
  • Garnish:
    • Stewed mushrooms: cut them into quarters. (cook from cold with a bit of oil and cover it).
  • Place 4 meatballs, over 35 g,  in the trays. Sauce them with 150 g of sauce and place 30 g of garnish on top, until you get 350 g/per portion in each food tray.  Chill (core temperature, under 10ºC in less than two hours). 


  • Thermoseal the food trays, place the valve with Valvopack. 
  • Put them in the oven at 100% humidity and pasteurise at 96 ºC for 60 minutes. Chill (core temperature under 8 ºC in less than two hours). 
  • Store in the refrigerator between 0 ºC and 4 ºC.


  • The inner temperature of the product must reach at least 75 ºC. 
  • In the same food tray, regenerate the product in a steam oven at 100% humidity. 
  • Or in the microwave for 3 minutes at maximum power. 
  • Another way of regenerating consists of taking the product out of its package and heating it in a saucepan.


Portion 350 g approximately


QUANTITIES: chicken (22%), mushroom (4%)

Nutritional information (1 portion)
Fiber 4.42 g
Saturates 10.21 g
Monounsaturated fatty acids 20.11 g
Polyunsaturated fatty acids 40.87 g
Cholesterol 112.86 mg
Calcium 222.88 mg
Iron 4.61 mg
Zinc 1.59 mg
Vitamin A 575.11 ug
Vitamin C 36.33 g
Folic acid 80.59 ug
Salt (Sodium) 1961.6 mg
Sugars 5.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.