| Servings |
servings
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Ingredients
Meatballs
- 1.102 pounds Beef Mince (500g)
- .551 pounds Pork Mince (250g)
- 1 Onion finely chopped
- 1 clove Garlic crushed or minded
- 4/5 cup Breadcrumbs (100g)
- 1 Egg
- 5 tablespoons Milk (whole milk)
- Salt generous
- Pepper generous
- dash Oil
Cream Sauce
- 2.7501 tablespoons Butter (40g)
- 2.7501 tablespoons Flour (40g)
- 5.0721 ounces Vegetable Stock (150ml)
- 5.0721 ounces Beef Stock (150ml)
- 5.0721 ounces Double Cream (150ml) thick
- 2 teaspoons Soy Sauce
- 1 teaspoon Dijon Mustard
Ingredients
Meatballs
Cream Sauce
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Instructions
Meatballs
- Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. All milk and season well with salt and pepper.
- Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (this will help them hold their shape whilst cooking).
- In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
- When browned, add to an ovenproof dish and cover. Place in a hot oven 356F (180C) and cook for a further 30 minutes.
Cream Sauce
- Melt butter in a pan. Whisk in flour and stir for 2 minutes. Add vegetable and beef stock and continue to stir. Add double cream, soy sauce, and mustard. Bring it to a simmer and allow sauce to thicken.
- When ready to eat, serve with your favorite potatoes -- either creamy mash or mini new boiled potatoes. Enjoy!
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