Ingredients

300g Chicken mince
3 Tbsp Seven Colours Grill Seasoning^TM
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

Method

Preheat the oven to 180 °C.
Put the chicken mince, 1 Tbsp Seven Colours Grill Seasoning^TM, 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 Seasoning^TM 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.