Meatballs in a cream sauce

The meatballs were made from a mixture of pork and beef with herbs and lemon zest that I use a lot and tend to keep some made up in the freezer.

They were fried in oil and butter until lightly coloured and then added to a stock made from chopped shallots, garlic and button mushrooms, chicken stock, salt, pepper and chopped parsley. this was then simmered for a while until the meatballs were cooked.

I added a small tub of crème fraiche and a tablespoon of whole-grain mustard and allowed the sauce to reduce.

The meatballs were served with some pasta flavoured with cepes that we bought in France last year and the whole dish was garnished with more chopped parsley.


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