Roasted pork meatballs with garlic mushrooms
- Preparation and cooking time
- Prep: -
- Easy
- Serves 6
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 mushroom
- 2 garlic cloves, thinly sliced
- 2 tbsp olive oil
- 6 tbsp medium sherry
- 200g pot crème fraîche
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.
