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Pork and beef meatballs with mushroom cream sauce

Make Pork and beef meatballs with mushroom cream sauce at home with Olive Oil, Butter, and Garlic Peeled And Crushed To A Paste. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 1 tsp
• 1 clove

Method (preview)

1. 1

   For the pork and beef meatballs, remove the crusts from the bread.

2. 2

   Place into a bowl and pour over the milk.

3. 3

   Leave to stand for five minutes.

4. 4

   Place the beef and pork mince into a blender along with the shallot, garlic, anchovies and seasoning.

5. 5

   Squeeze the excess milk from the bread, discarding the milk, and add bread to the blender.

6. 6

   Heat a non-stick pan and add a teaspoon each of olive oil and butter.

7. 7

   Fry the balls in batches rolling them in the pan until they are evenly browned; this will take between 6-8 mins per batch.

8. 8

   Lift the balls out of pan and place in a non-stick roasting tray.

9. 9

   Heat the oven to 180C/350F/Gas 4. Put the meatballs into the oven to finish cooking for 15 minutes.

10. 10

    For the mushroom sauce, place the stock, wine, shallot, garlic, bay leaf, mushrooms and ketchup into a saucepan and bring to the boil.

11. 11

    Pour in the cream and bring it back to a simmer and continue cooking for a few minutes until it is the consistency of a thin sauce.

12. 12

    Adjust the seasoning with the lemon juice, salt and freshly ground black pepper.

13. 13

    Spoon over the mushroom sauce and serve with redcurrant jelly on the side.