300g Chicken mince
3 Tbsp Seven Colours Grill SeasoningTM
1 tsp Onion powder
1 Egg
½ cup Breadcrumbs
3 Tbsp Unsalted butter
1 medium Onion, chopped
1 cup chopped Mushrooms
2 cloves Garlic, minced
1 cup fresh Cream
½ cup grated Parmesan cheese
1 Tbsp finely chopped fresh Parsley


Preheat the oven to 180 °C.
Put the chicken mince, 1 Tbsp Seven Colours Grill SeasoningTM, onion powder, egg and breadcrumbs into a bowl. Mix with hands until well combined.
Use an ice-cream scoop to portion and shape the mixture into balls. Place them on a lightly oiled baking tray. Bake until golden and cooked through, about 15-20 minutes.
To make the sauce, melt the butter in a large pan over medium heat. Add the onion and mushrooms, and cook until soft. Add the garlic and 2 Tbsp Seven Colours Grill SeasoningTM and stir in. Pour the cream over and stir in the Parmesan cheese.
Add the cooked meatballs to the pan and stir gently until they’re well coated.
Garnish with parsley.