Pesto pasta
Make our filling pesto pasta recipe for a quick, family-friendly dish you can throw together with storecupboard ingredients. This supper couldn't be easier.
Roasted pork meatballs with garlic mushrooms
- Preparation and cooking time
- Prep: -
- Easy
- Serves 6
Skip to ingredients
- 1kg pack minced porkpreferably organic
- 1 onionroughly chopped
- 1 large bunch parsley
- grated zest 2 lemons
For the sauce
- 500g pack open cup mushroom
- 2 garlic clovesthinly sliced
- 2 tbsp olive oil
- 6 tbsp medium sherry
- 200g pot crème fraîche
Nutrition: per serving
- kcal432
- fat26g
- saturates12g
- carbs4g
- sugars0g
- fibre1g
- protein43g
- salt0.32glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Tip the pork, onion, half the parsley and the lemon zest into a food processor with lots of pepper and some salt if you wish, then pulse until well mixed.
step 2
Shape the meat into 25-30 balls and put in a large roasting tin. Arrange the mushrooms in a separate flame-proof roasting tin, sprinkle with garlic and drizzle with the oil, salt and pepper. Roast the meatballs for 25 mins, adding the mushrooms on the shelf below after 10 mins.
step 3
Transfer mushroom tin to hob. Stir in sherry and crème fraîche and bring to a gentle simmer. Stir in the meatballs, then spoon it all onto a large warm dish. Serve sprinkled with the remaining parsley, roughly chopped.
