Pork and Dill Meatballs in Creamy Sauce
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Ingredients
- 500 g pork mince
- 1 onion
- 40 g breadcrumbs
- 1 egg
- 15 g fresh dill
- 300 ml chicken stock
- 100 ml double cream
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 28.2 g
- Carbohydrate
- 11.2 g
- of which sugars
- 3.5 g
- Fat
- 31.5 g
- of which saturates
- 14.2 g
- Fibre
- 1.1 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the pork mince, grated onion, breadcrumbs, egg and half the chopped dill with a good pinch of salt and pepper, then shape into 20 small meatballs.
- 2
Fry the meatballs in a large pan for 8-10 minutes, turning often, until browned and cooked through with no pink remaining. Remove and set aside.
- 3
Pour the chicken stock into the pan and simmer for 2 minutes.
- 4
Stir in the double cream and simmer for 3-4 minutes until slightly thickened.
- 5
Return the meatballs to the sauce, scatter with the remaining dill and serve.
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