Quick & Easy

Pork and veal meatballs with mushroom sauce

Pork and veal are the ideal combination if you're aiming to make tender, delectable little meatballs. Smothered in mushroom sauce and served on a bed of fettuccine, they're bound to become a firm family favourite.
Pork and veal meatballs with mushroom sauce
4
30M

Ingredients

Method

1.Combine the mince, garlic, breadcrumbs, egg, salt and pepper in a medium bowl; mix well.
2.Roll level tablespoons of mince mixture into balls.
3.In a large non-stick frying pan, heat half the oil and cook meatballs until browned all over and just cooked through. Remove from pan, cover to keep warm.
4.Heat the remaining oil in same pan, add mushrooms; cook, stirring, until mushrooms are just tender. Add paprika, stir until fragrant. Stir in the combined sour cream, chicken stock and cornflour. Cook, stirring, until sauce boils and thickens. Return meatballs and any juice to pan, stir until hot.
5.Meanwhile, cook the fettuccine in a pan of boiling, well-salted water until just tender; drain.
6.Serve the fettuccine with meatballs and mushroom sauce; sprinkle with parsley.

Meatballs can be prepared several hours ahead. Recipe is best cooked close to serving.

Note

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