Meatballs In Mushroom Sauce
These creamy meatballs in mushroom sauce are the ultimate comfort food.
Ingredients
- 2 tsp plain flour
- 20g butter
- 200g button mushrooms, sliced
- steamed broccolini and Brussels sprouts, to serve
- 2 tbs worcestershire sauce
- 1 lemon, plus wedges to serve
- 300g cooked macaroni
- 500g pork & veal mince
- 2 tbs olive oil
- 1 free range egg, lightly beaten
- 1 cup panko breadcrumbs
- 1 bunch dill, plus extra to serve
- 2/3 cup light thickened cream
Method
- Combine mince, breadcrumbs, zest, half the dill and egg in a bowl. Roll a tablespoonful of mixture into balls and place on a tray. Repeat to make about 30 meatballs.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook meatballs for 8 minutes, shaking pan occasionally, or until browned on all sides. Transfer to a clean tray.
- Heat remaining oil and butter in same pan over medium-high heat. Add mushroom and cook, stirring often, for 10 minutes or until golden. Sprinkle flour over and stir to combine. Cook for 1 minute. Stir in cream, sauce and 1/2 cup water and stir until mixture comes to the boil. Reduce heat to medium and return meatballs to pan with sauce. Cook for 8 minutes or until cooked through. Stir through remaining dill and season to taste. Scatter extra dill over meatballs and serve with macaroni, broccolini, Brussels sprouts and lemon wedges.
