Meatballs in Creamy Sauce

Ingredients

For meatballs

• 500g pork mince meat
• 1 egg
• 1 tsp dried garlic
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried parsley
• 1 tsp ground paprika

For sauce

• 40g butter
• 40g plain flour
• 300ml vegetable stock, made from 1 stock cube
• 2 tsp English mustard
• 300ml double cream ^{what is?}

Method

Preheat the oven to 180°C and line a large baking tray with baking parchment.

Place the meat in a large bowl. 

Add all of the dried garlic, salt, black pepper, dried parsley, and ground paprika to the bowl, followed by an egg.

Gently knead the mixture with your hands until it reaches a soft consistency and the seasonings are evenly distributed.

Portion the meat mixture into equal-sized balls, approximately the size of a golf ball or smaller.

Arrange the meatballs in a single layer on a baking tray lined with parchment paper.

Transfer the tray to the preheated oven and bake for 20 minutes, or until the meatballs are fully cooked through.

To prevent the meatballs from sticking, wet your hands from time to time while forming them.

In the meantime, prepare the sauce.

In a large frying pan, begin by melting the butter over medium heat. Once the butter has melted, gradually stir in the flour, ensuring even distribution.

Gradually add vegetable stock to the pan, stirring constantly to prevent lumps from forming.

Bring the sauce to a boil. Then, add the mustard and pour in the double cream.

Continue stirring the sauce until it has reached a smooth, creamy, and thick consistency. Adjust the seasoning with salt and pepper to your liking.

Once the meatballs are fully cooked, gently transfer them into the creamy sauce. Simmer for a few minutes until the meatballs are evenly coated and heated through. Your delectable dinner is now ready to be savoured.

Serve the meatballs hot with mashed potatoes and your favourite side vegetables, salad, or just gherkins.