Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 6 people
Estimated cost per serve is 5.64 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 2teaspoons plain flour
- 20grams butter
- 200grams button mushrooms, sliced
- steamed broccolini and Brussels sprouts, to serve
- 2tablespoons worcestershire sauce
- 1 lemon, plus wedges to serve
- 300grams cooked macaroni
- 500grams pork & veal mince
- 2tablespoons olive oil
- 1 free range egg, lightly beaten
- 1 cup panko breadcrumbs
- 1 bunch dill, plus extra to serve
- 2/3 cup light thickened cream
Method
Step 1 of 3
Combine mince, breadcrumbs, zest, half the dill and egg in a bowl. Roll a tablespoonful of mixture into balls and place on a tray. Repeat to make about 30 meatballs.
Step 2 of 3
Heat half the oil in a large non-stick frying pan over medium heat. Cook meatballs for 8 minutes, shaking pan occasionally, or until browned on all sides. Transfer to a clean tray.
Step 3 of 3
Heat remaining oil and butter in same pan over medium-high heat. Add mushroom and cook, stirring often, for 10 minutes or until golden. Sprinkle flour over and stir to combine. Cook for 1 minute. Stir in cream, sauce and 1/2 cup water and stir until mixture comes to the boil. Reduce heat to medium and return meatballs to pan with sauce. Cook for 8 minutes or until cooked through. Stir through remaining dill and season to taste. Scatter extra dill over meatballs and serve with macaroni, broccolini, Brussels sprouts and lemon wedges.
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