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For the sauce

Nutrition: per serving

  • kcal432
  • fat26g
  • saturates12g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein43g
  • salt0.32g
    low
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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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Comments, questions and tips (4)

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Overall rating

A star rating of 3.5 out of 5.4 ratings

gjk2110

question

Can this be frozen?

rebecca_1980

A star rating of 3 out of 5.

Didnât 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

Less sherry, more cream.

Excellent dish though

kiwihomechef

A star rating of 4 out of 5.

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

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