Zesty Pork Meatballs with Creamy garlicky mushrooms (serves 2)
300g pork mince
Zest of 1 lemon
Handful fresh parsley, finely chopped
½ red onion, finely chopped
¼ tsp salt
½ tsp paprika
20g nice strong English mustard
Plenty of black pepper
1 tbsp extra virgin olive oil
460g chestnut mushrooms, quartered
7 garlic cloves finely chopped
Handful fresh parsley, finely chopped (plus extra for garnish)
¼ tsp mixed herbs
150ml vegetable stock
150g sour cream
Salt and pepper to taste
1) Preheat oven to 200C. Mix together all the meatball ingredients together, and shape into 8 meatballs (about 50g each). Place these meatballs on a roasting tray.
2) Meanwhile, in a medium sized saucepan, fry the mushrooms, garlic, parsley and mixed herbs in the butter and olive oil for 15 minutes. Add the brandy, and fry for a couple of minutes. Add the stock and sour cream, and cook on a low heat for a further 20 minutes, stirring occasionally.
3) Meanwhile, roast the meatballs in the oven for 20 minutes. Season the mushrooms to taste, and serve with the meatballs, with mash, rice or pasta as desired, and extra parsley on top for garnish.