½ medium onion, roughly chopped
85g fresh white breadcrumbs
1 tbsp chopped parsley
200g lean pork mince
200g turkey mince
grating of nutmeg
1 tbsp plain flour plus more for dusting
rapeseed oil for frying
1 tbsp butter
400ml hot beef stock
2 tbsp single cream
Whizz the onion, breadcrumb s and parsley in a food processor until finely chopped . Add the mince , nutmeg andseasoning. Use the pulse button to mix but don’t overdo itor you’ll make a paste. Form into 20walnut-sized meatballs and dustwith flour.
Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.
Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins . Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.
314 kcals • fat 13g • saturates 4g • carbs 16g • sugars 2g • fibre 2g • protein 31g • salt 0.8g