Meatballs With Cream Caper Sauce

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15 Ingredients

Number of servings

4

1 cup white wine
2/3 cup sour cream
1 small onion, finely chopped
1/4 cup flat-leaf parsley, chopped
1/2teaspoons worcestershire sauce
1 1/2tablespoons tiny capers, drained
3/4 cup chicken stock
250grams macaroni, cooked, drained and tossed in melted butter and parlsey (to serve)
1teaspoons grain mustard
1/2 cup breadcrumbs (day-old)
600grams pork and veal mince
1 egg, lightly whisked
canola oil (for shallow frying)
50grams butter, melted (for macaroni)
1/4 cup continental parsley, chopped (to mix with butter for macaroni)

Nutrition per serving

45% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Combine mince, breadcrumbs, parsley, onion, mustard, sauce and egg in a bowl. Season with salt and black pepper and mix together well. Roll into walnut-sized balls.

Step 2 of 5

Heat oil in a non-stick frying pan over medium-high heat. Shallow fry meatball in batches for 8 minutes or until browned on all sides. Transfer to a plate.

Step 3 of 5

Drain excess oil from pan. Reheat pan. Add wine, stirring well to deglaze pan. Bring to the boil, then simmer for 3-4 minutes or until reduced by half.

Step 4 of 5

Stir in stock and sour cream. Bring to a simmer and cook for 2 minutes. Return meatballs to pan and simmer for a further 5 minutes or until sauce is slightly thickened.

Step 5 of 5

Scatter with capers and serve with macaroni tossed in butter and parsley.