Pork Meatballs with Creamy Mustard Sauce

Name: Pork Meatballs with Creamy Mustard Sauce
Cook time: 45 min
Yield: 6
Ingredients: 750g lean pork mince; 1 onion, finely chopped; 1 garlic clove, peeled and crushed; 1 egg, lightly beaten; 50g breadcrumbs; 1 tablesp. Dijon mustard; 2 tablesp. chopped parsley leaves; Salt and freshly ground black pepper; 2 tablesp. rapeseed or olive oil; To serve : Brown rice.

This creamy sauce makes a nice change from tomato based sauces and also tastes really good

6 people

45 min

Nutrition per serving

kcal

805kcal
protein

34g
total fat

44g
saturates

17.5g
iron

2.17mg
carbs

65g

Ingredients

750g lean pork mince
1 onion, finely chopped
1 garlic clove, peeled and crushed
1 egg, lightly beaten
50g breadcrumbs
1 tablesp. Dijon mustard
2 tablesp. chopped parsley leaves
Salt and freshly ground black pepper
2 tablesp. rapeseed or olive oil

To serve: Brown rice.

1 leek, trimmed, washed and diced
1 onion, peeled and finely chopped
150ml white wine
250mls chicken stock
250ml cream
1½ tablesp. Dijon mustard
1 tablesp. chopped parsley

Meatballs and Sauce

750g lean pork mince
1 onion, finely chopped
1 garlic clove, peeled and crushed
1 egg, lightly beaten
50g breadcrumbs
1 tablesp. Dijon mustard
2 tablesp. chopped parsley leaves
Salt and freshly ground black pepper
2 tablesp. rapeseed or olive oil

To serve: Brown rice.

Creamy Mustard Sauce

1 leek, trimmed, washed and diced
1 onion, peeled and finely chopped
150ml white wine
250mls chicken stock
250ml cream
1½ tablesp. Dijon mustard
1 tablesp. chopped parsley

Heat the oven to Gas Mark 7, 220°C (425°F).

To make the meatballs: Put the mince, onion, garlic, egg, breadcrumbs, 1 tablesp., Dijon mustard and parsley in a bowl.  Season with a little salt and black pepper. Mix well, then shape into 18-24 meatballs.

To cook the meatballs: Put the meatballs, in a single layer, in a roasting tin and drizzle over a little olive oil.  Toss gently. Place in the oven and cook about 15 minutes until golden brown. While the meatballs are cooking make the sauce. 

To make the sauce: Heat a tablespoon of oil in a large non-stick frying pan over a medium heat. Add the leek and onion and cook for 6-8 minutes until they soften and are turning golden. Stir frequently. Then add the wine and cook for 1 minute to reduce a little. Add the stock and cream increase the heat and simmer for 5 minutes. Add the mustard and parsley, season and taste. Take the meatballs from the oven, pour over the sauce then return the roasting tin to the oven and cook for another 10 minutes. 

To serve: Serve with brown rice.