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Pork meatballs in creamy mushroom sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in savory pork or save a sausage for the future!
Ingredients:
  • 750g pork sausage
  • 375g dried fettucine pasta
  • 18.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 200g button mushrooms, thinly sliced
  • 252.50 gm pure cream
  • 20.00 ml finely chopped fresh chives
Instructions:
  • Remove the sausage from casings and discard them. Roll level tablespoons of the meat into balls and place them on a plate.
  • Prepare the pasta in a saucepan of boiling, salted water according to the instructions on the packet until it's tender. Drain and then return it to the pan, covering it to maintain warmth.
  • Heat half of the oil in a frying pan over medium heat. Brown and cook meatballs in batches for 4 to 5 minutes until cooked through. Transfer to a paper towel-lined plate and discard excess oil from the pan.
  • In a pan over medium heat, sauté the onion in the remaining olive oil until softened, about 3 to 4 minutes. Then, add the garlic and mushrooms and continue to cook until the mushrooms are tender, about 5 minutes.
  • Lower the heat, place the meatballs back in the pan, and pour in the cream. Simmer gently for 5 to 6 minutes until the sauce slightly thickens and the meatballs are heated through (avoid boiling). Serve the meatball mixture over the pasta in bowls, sprinkle with chives, and enjoy.

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