Ingredients
For the meatballs
• 250 g chicken mince
• 250 g pork-beef mince
• 2/3 small cup sticky rice
• 1 small onion finely chopped
• 1 egg
• 2 bay leafs
• 2 whole cloves
• 1 liter of light broth (for poaching)
• Salt and black pepper to taste
For the sauce
• 20 g salted butter
• 100 ml dry white wine (or use broth)
• 200 ml heavy cream
• 500 ml reserved poaching liquid
• 1–1½ tsp lime juice, to taste
• Black pepper to taste
Preparation
1. Make the meatball mixture
1. In a large bowl, combine:
• chicken mince
• pork mince
• cooked rice
• onion
• egg
• 1 Tbsp oil or cream
• salt + black pepper
3. Mix gently until just combined.
4. Form into medium balls (~5 cm).
2. Poach the meatballs
1. Bring liter of broth to a gentle simmer with bay leaf and cloves.
2. Carefully add the meatballs.
3. Simmer gently for 13–15 minutes until cooked through.
4. Remove with a slotted spoon and keep warm.
5. Reserve 500 ml of the cooking liquid.
3. Make the creamy lime sauce
1. Melt the salted butter in a saucepan.
2. Slowly add the wine (or broth), then the poaching liquid.
3. Add cream and 1 tsp lime juice; simmer 5 minutes.
4. Season with black pepper.
4. Combine and serve
• Add meatballs to the sauce and warm for 2–3 minutes.
• Serve with mashed potatoes + peas or broccoli.