Roasted pork meatballs with garlic mushrooms

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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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

Latest comments and suggestions

• KiwiCook

  31 December 2007

  KiwiCook rated and commented on this recipe

  

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

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• mrjamesedwardsmith

  25 February 2008

  mrjamesedwardsmith commented on this recipe

  Less sherry, more cream. Excellent dish though

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Ingredients

• 1kg pack minced pork , preferably organic
• 1 onion , roughly chopped
• 1 large bunch parsley
• grated zest 2 lemons

FOR THE SAUCE

• 500g pack open cup mushrooms
• 2 garlic cloves , thinly sliced
• 2 tbsp olive oil
• 6 tbsp medium sherry
• 200g pot crème fraîche

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 25 mins

Ingredients

• 1kg pack minced pork , preferably organic
• 1 onion , roughly chopped
• 1 large bunch parsley
• grated zest 2 lemons

FOR THE SAUCE

• 500g pack open cup mushrooms
• 2 garlic cloves , thinly sliced
• 2 tbsp olive oil
• 6 tbsp medium sherry
• 200g pot crème fraîche

Per serving

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

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