Name: Roasted pork meatballs with garlic mushrooms
Prep time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 1kg pack minced pork preferably organic; 1 onion roughly chopped; 1 large bunch parsley; grated zest 2 lemons; 500g pack open cup mushroom; 2 garlic cloves thinly sliced; 2 tbsp olive oil; 6 tbsp medium sherry; 200g pot crème fraîche

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Roasted pork meatballs with garlic mushrooms

Roasted pork meatballs with garlic mushrooms

Mary Cadogan

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Serves 6

Easy

Prep: 15 mins - 25 mins

A star rating of 3.8 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 mushroom
2 garlic cloves

thinly sliced
2 tbsp olive oil
6 tbsp medium sherry
200g pot crème fraîche

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Nutrition: per serving

kcal432
fat26g
saturates12g
carbs4g
sugars0g
fibre1g
protein43g
salt0.32g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2005

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A star rating of 3.8 out of 5.5 ratings

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