Roasted pork meatballs with garlic mushrooms

Roasted pork meatballs with garlic mushrooms

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins - 25 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
432
protein
43g
carbs
4g
fat
26g
saturates
12g
fibre
1g
sugar
0g
salt
0.32g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, May 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rebecca_1980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

amiepeters's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips