Roasted pork meatballs with garlic mushrooms

Roasted pork meatballs with garlic mushrooms

Everyone loves meatballs, and these roasted pork ones make a fast and fantastic midweek meal

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 15 25 mins

Method

  1. Heat oven to 200C/fan 180C/gas 6. Tip the pork, onion, half the parsley and the lemon zest into a food processor with lots of pepper and some salt if you wish, then pulse until well mixed.
  2. Shape the meat into 25-30 balls and put in a large roasting tin. Arrange the mushrooms in a separate flame-proof roasting tin, sprinkle with garlic and drizzle with the oil, salt and pepper. Roast the meatballs for 25 mins, adding the mushrooms on the shelf below after 10 mins.
  3. Transfer mushroom tin to hob. Stir in sherry and crème fraîche and bring to a gentle simmer. Stir in the meatballs, then spoon it all onto a large warm dish. Serve sprinkled with the remaining parsley, roughly chopped.

Per serving

432 kcalories, protein 43g, carbohydrate 4g, fat 26 g, saturated fat 12g, fibre 1g, salt 0.32 g

Recipe from Good Food magazine, May 2005.

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Latest comments and suggestions

  • 31 December 2007

    KiwiCook rated and commented on this recipe

    4 stars

    Really tasty, light and easy mid-week meal. Great Spanish flavour with the sherry and garlic mushrooms.

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  • 25 February 2008

    mrjamesedwardsmith commented on this recipe

    Less sherry, more cream. Excellent dish though

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 15 25 mins

Ingredients

FOR THE SAUCE

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Per serving

432 kcalories, protein 43g, carbohydrate 4g, fat 26 g, saturated fat 12g, fibre 1g, salt 0.32 g

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