Preheat oven to 180°C.
Heat the olive oil and sauté the mushrooms until golden, set aside.
Use a large chef’s knife and finely chop the chicken until it resembles a very rough mince consistency.
Transfer the mushrooms into a bowl and add the chicken, chives, bread crumbs, egg, red onion, and season with salt and pepper. Mix together well and form the meat balls to your preferred size, place the meatballs onto a baking tray and brush with a little olive oil, bake in a preheated oven for 10 – 12 minutes, depending on size.
Make the marrow pasta by finely slicing with marrows length ways either using a sharp knife or mandolin slicer, then slice them again to form long thin strips of marrow, try to avoid the centre where the seeds are. Place the marrow into a pot of simmering salted water and allow to simmer for just over a minute or until the marrow is tender, immediately pour off the hot water and run cool water over the marrow. Just before serving, pour off the cool water and heat it up in the pot.
To serve, place the heated marrow onto the serving plates, top with the meatballs and serve with micro greens, sweet chilli sauce and the halved baby mushrooms.
Shallow fry the meatballs instead of baking.
Recipe reprinted with permission of Mushroom SA.
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