- 1kg pack minced pork, preferably organic
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 large bunch parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- grated zest 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the sauce
- 500g pack open cup mushroom
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
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
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.
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.
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.