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
Ajo 1.0 ud
Cebolla 0.5 kg
Zanahoria 0.25 kg
Puerro 0.5 ud
Vino tinto 0.075 l
Harina floja 0.025 kg
Powdered vegetable stock 0.008 kg
Agua 1.25 l
Sal 10.0 g
Tomato sauce 0.125 l
Champiñón 0.15 kg
Chicken breast 16.667 kg
Pechuga de pollo 4.667 kg
Cebolla 2.667 kg
Perejil 20.0 g
Sal 200.0 g
Ground white pepper 20.0 g
Cebolla 0.042 kg
Ajo 0.067 ud
Pimiento verde 0.025 kg
Diced tomato 0.167 kg
Sal 0.058 g
Azúcar 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 (the garlic 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.
Nutritional information (1 portion)
Fiber 18.57 g
Saturates 94.56 g
Monounsaturated fatty acids 169.75 g
Polyunsaturated fatty acids 272.3 g
Cholesterol 3002.82 mg
Calcium 1899.33 mg
Iron 56.56 mg
Zinc 33.46 mg
Vitamin A 719.25 ug
Vitamin C 138.6 g
Folic acid 816.72 ug
Salt (Sodium) 22421.07 mg
Sugars 31.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.