Pork balls with mustard sauce
Skill level: Easy peasy
Costs: Cheap as chips
Simple, cheap and quick to make these tasty pork balls in a creamy mustard sauce, served with tagliatelle or rice, make a tasty lunch or supper dish. Similar to meatballs, these pork balls are so easy to cook and only take 15 mins in the frying pan. Serve with pitta bread or a fresh green leaf salad and enjoy. The mustard sauce is spicy and creamy all in one packing the pork full of flavor with a tender and mouth-watering result.
- 500g pork mince
- 50g fresh breadcrumbs
- Finely grated zest and juice of 1 lemon
- 1tbsp freshly chopped flat leaf parsley
- 1tsp dried sage
- Freshly ground black pepper
- A little plain flour
- 2tbsp olive oil
- 150ml chicken stock
- 1tbsp wholegrain mustard
- 100ml creme fraiche
If you donít have creme fraiche, use double cream instead.
- Put the pork mince, breadcrumbs, lemon zest and juice, parsley and sage into a bowl. Season with pepper and mix well together. Shape into small balls. Place on a lightly floured board and sprinkle lightly with flour.
- Heat the oil in a frying pan and add the pork balls. Brown over a high heat for about 2-3 minutes and then reduce the heat and cook for about 10 mins. Turn the meatballs over from time to time.
- Remove the meatballs and keep warm. Drain excess oil from the pan leaving about 2 tsp. Add the chicken stock and bring to the boil stirring all the time. Simmer for a few minutes until reduced by a third. Stir in the mustard and creme fraiche and return the meatballs to the pan. Heat through for a minute and then serve.