This is a play on Swedish meatballs but with a belting creamy mushroom and bacon sauce that can be used across so many dishes. Think mushroom sauce with pasta or stirred through rice.
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
pork mince 500 g
egg 1 (beaten)
oats 40 g
milk 140 ml
oven chips 400 g
butter 20 g
bacon 4 (sliced)
portobello mushroom 4 (sliced)
cream cheese 200 g
Method
Make the meatball mixture
Into a bowl mix the pork mince with the egg, oats and 40ml milk, season with salt and lots of black pepper. If you have time you can pop it in the fridge for 30mins to firm up.
Shape & cook the meatballs & oven chips
Preheat the oven to 180C.
Add the oven chips to a baking tray and cook in the oven according to the packet instructions.
Shape the meatballs and fry in butter and oil in a pan until nicely browned all over. No need to cook all the way through here, remove and pop on a tray then slide into the oven for 5 minutes until cooked through. Keep the pan you cooked the meatballs in to make your sauce.
Make the mushroom sauce
Thinly slice the bacon and portobello mushrooms.
Now to make the sauce, in the meatball pan, fry off the bacon and mushrooms over a high heat for 3-4 mins until nice and browned.
Turn down the heat and add in the cream cheese and 100ml milk, gently heat, season with salt and pepper then add your cooked meatballs back into the pan.
Plate Up
Plate up the meatballs and sauce with the oven chips. Enjoy!
