Roasted veal meatballs with mushroom sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 1kg minced veal
- 1 onionroughly chopped
- a large bunch parsley
- 2 lemonszested
- 500g chestnut mushroomshalved
- 2 cloves garlicthinly sliced
- 2 tbsp olive oil
- 6 tbsp medium sherry
- 200g pot crème fraîche
- 4 tbsp parmesanfinely grated
Nutrition: per serving
- kcal453
- fat30.8g
- carbs4g
- fibre1.4g
- protein38.5g
- salt0.5g
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Tip the veal, onion, half the parsley and lemon zest into a food processor, with some salt and pepper if you wish, then pulse until well mixed.
step 2
Shape the meat into 25-30 balls and put in a large roasting tin. Arrange the mushrooms in a separate roasting tin or ovenproof frying pan, sprinkle with garlic and drizzle with the oil, salt and pepper. Roast the meatballs for 25 minutes, adding the mushrooms on the shelf below after 10 minutes.
step 3
Transfer the mushroom tin to the hob. Stir in the sherry and crème fraîche and bring to a gentle simmer. Stir in the parmesan then add the meatballs. Sprinkle over the remaining parsley, roughly chopped. Serve with spaghetti.
