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
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.
If you don’t have creme fraiche, use double cream instead.