Roasted pork meatballs with garlic mushrooms

Roasted pork meatballs with garlic mushrooms

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(4 ratings)

Prep: 15 mins - 25 mins

Easy

Serves 6
Everyone loves meatballs, and these roasted pork ones make a fast and fantastic midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal432
  • fat26g
  • saturates12g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein43g
  • salt0.32g
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Ingredients

  • 1kg pack minced pork, preferably organic
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large bunch parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • grated zest 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the sauce

  • 500g pack open cup mushroom
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 garlic cloves, thinly sliced
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 tbsp medium sherry
  • 200g pot crème fraîche

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.

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Comments, questions and tips

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Comments (3)

rebecca_1980's picture
3

Didn’t read the instructions correctly. Assumed I already knew what needed to be done.
Half way through cooking I discovered I was doing it totally wrong. I cooked meatballs in an, when cooked mushrooms in the same pan.
It still turned out very nice.
Next time I will double up on sauce

mrjamesedwardsmith's picture

Less sherry, more cream.

Excellent dish though

kiwihomechef's picture
4

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

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