One of my favourite recipes for meatballs from Nigel Slater’s ” Eat”. If you like you could add some crushed garlic or grated parmesan to the sauce too. Serve with wide noodles such as pappardelle.
Ingredients
- 450 g good quality pork sausages
- 500 ml beef or chicken stock
- 250 ml double cream or creme fraiche
- 1 tbsp dijon mustard
- sea salt and black pepper
- a few chives or dill sprigs ( optional) snipped
Servings:
Instructions
- Remove the skins from the sausages and rolll the meat into about 24 balls, slightly smaller than a golf ball.
- Warm a little oil in a non stick frying pan over a moderate heat and cook the balls until they colour. Turn them over and continue cooking until they are evenly browned. Tip away any excess fat.
- Pour in the beef stock, bring to the boil and allow to reduce a little. Add the cream and the mustard then season with salt and pepper. Continue cooking for 15-20 minutes.
- Remove the meatballs to warm bowls and increase the heat under the sauce to reduce a little. Stir in the herbs if using then pour over the meatballs.
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