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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s