Roasted veal meatballs with garlic mushrooms and parmesan cream

Roasted veal meatballs with garlic mushrooms and parmesan cream

  • serves 6
  • A little effort

The best meal for spaghetti and meatballs. Ring the changes and use veal for the meatballs and a quick homemade mushroom sauce. This is perfect family food.

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Ingredients

  • minced veal 1kg
  • onion 1, roughly chopped
  • parsley a large bunch
  • lemons 2, zested
  • chestnut mushrooms 500g, halved
  • garlic 2 cloves, thinly sliced
  • olive oil 2 tbsp
  • medium sherry 6 tbsp
  • crème fraîche 200g pot
  • parmesan 4 tbsp, finely grated

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.

Nutritional Information

  • Kcals 453
  • Fat 30.8g
  • Carbs 4g
  • Fibre 1.4g
  • Protein 38.5g
  • Salt 0.5g
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