Name: Pork and veal meatballs with mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram pork and veal mince; 2 clove garlic, crushed; 1/4 cup (25 grams) packaged dry breadcrumbs; 1 egg, beaten lightly; salt and freshly ground black pepper, to taste; 2 tablespoon olive oil; 500 gram button mushrooms, halved if large; 2 teaspoon sweet paprika; 1/2 cup (150 grams) sour cream; 1/2 cup (125 millilitres) chicken stock; 2 teaspoon cornflour; 375 gram packet fresh egg fettuccine; 1/4 cup lightly packed flat-leaf parsley

Pork and veal meatballs with mushroom sauce

Pork and veal are the ideal combination if you're aiming to make tender, delectable little meatballs. Smothered in mushroom sauce and served on a bed of fettuccine, they're bound to become a firm family favourite.

Ingredients

500 gram pork and veal mince

2 clove garlic, crushed

1/4 cup (25 grams) packaged dry breadcrumbs

1 egg, beaten lightly

salt and freshly ground black pepper, to taste

2 tablespoon olive oil

500 gram button mushrooms, halved if large

2 teaspoon sweet paprika

1/2 cup (150 grams) sour cream

1/2 cup (125 millilitres) chicken stock

2 teaspoon cornflour

375 gram packet fresh egg fettuccine

1/4 cup lightly packed flat-leaf parsley

Method

1.Combine the mince, garlic, breadcrumbs, egg, salt and pepper in a medium bowl; mix well.

2.Roll level tablespoons of mince mixture into balls.

3.In a large non-stick frying pan, heat half the oil and cook meatballs until browned all over and just cooked through. Remove from pan, cover to keep warm.

4.Heat the remaining oil in same pan, add mushrooms; cook, stirring, until mushrooms are just tender. Add paprika, stir until fragrant. Stir in the combined sour cream, chicken stock and cornflour. Cook, stirring, until sauce boils and thickens. Return meatballs and any juice to pan, stir until hot.

5.Meanwhile, cook the fettuccine in a pan of boiling, well-salted water until just tender; drain.

6.Serve the fettuccine with meatballs and mushroom sauce; sprinkle with parsley.

Meatballs can be prepared several hours ahead. Recipe is best cooked close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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