Prep: 20 mins | Cook: 35 mins
4
Winter
We have a brand new comfort meal for you! Our Meatball & Mushroom Ragu served on a bed of creamy mashed potato will tick all the boxes of a warm winter dish!
Ingredients
- Meatballs
- 500g pork mince
- Small brown onion, diced
- 1 egg
- ½ cup breadcrumbs
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 1 tbsp olive oil
- Mushroom Sauce
- 225g mixed mushrooms, chopped
- 4 tbsp butter
- ¼ cup plain flour
- ¼ cup cream
- 1 cup chicken stock
- ¼ cup white wine (optional)
- Salt and pepper, to taste
- Mashed potato or noodles, to serve
- Fresh parsley, to serve
Method
- In a large bowl, mix all meatball ingredients together (excluding the oil) until well combined. Shape mixture into meatballs (about 1 inch in size).
- Heat the olive oil in a large fry pan over medium-high heat. Add the meatballs to the pan (in batches if necessary) and cook.
- Once cooked, remove the meatballs from pan and place them on a large plate or baking tray, lined with paper towel.
- Add the butter to the pan and allow it to melt. Then add in the mushrooms and sauté for around 5 minutes and they’re beginning to brown.
- Add the flour and cook for a minute. Then add the cream, chicken stock and white wine (if using). Cook for 10 minutes, stirring occasionally. The sauce should begin to thicken slightly.
- Once the sauce has reached your preferred thickness, add the meatballs back into the sauce and toss them. Cook for a further couple of minutes to heat the meatballs through.
- To serve, top mashed potato or noodles with the meatball and mushroom ragu and garnish with fresh parsley.