These meatballs are cooked in a creamy broth with nutmeg and parsley. Serve with some potatoes or veg on the side and they are a real comfort treat!
Ingredients
- 500g minced pork
- Fresh parsley
- Handful of chopped chives
- 1 egg
- 2 shallots
- 2 cloves garlic
- 75g breadcrumbs
- 400ml hot beef stock
- 150ml double cream
- 2 thin slices butter
- Black pepper
- Juice of half a lemon
- Olive oil
Directions
- 1Add the meat, half of the parsley and chives, breadcrumbs, shallots and egg to a large mixing bowl. Mix well and then form small patties (about 2 tbspn size). Roll them into balls and place in the fridge 20 minutes.
- 2Heat a large frying pan with 1 tbpsn olive oil. Once hot add the meatballs and cook on each side just just a couple of minutes. Plate up the meatballs but leave the pan on the heat. Add the garlic to the pan and then the stock, lemon juice and cream. Mix well.
- 3Place the meatballs back into the pan and leave to cook for around 6- 7 minutes.
- 4Take the pan off the heat and stir in the rest of the fresh parsley and chives and season with some black pepper.
