Ingredients

The following ingredients have 24 Servings
  • 250 g beef mince (ground beef) ((notes 2))
  • 250 g pork mince (ground pork) ((notes 2))
  • ½ cup bread crumbs
  • 1 egg
  • ½ teaspoon salt
  • 1 ½ tablespoons vegetable oil
  • ½ medium brown onion, thinly sliced
  • 300 g swiss brown mushrooms (or cremini), sliced ((notes 3))
  • 2 tablespoons butter ((notes 1))
  • 2 cloves fresh garlic, minced
  • 2 teaspoons mild or sweet paprika
  • 2 teaspoons yellow mustard powder (or dijon mustard)
  • 2 tablespoons plain flour (all-purpose flour) ((notes 1))
  • 1 cup beef stock / broth
  • ½ cup water
  • 1 tablespoon light soy sauce ((notes 1))
  • ¾ cup sour cream ((notes 1))
  • 1 teaspoon freshly cracked black pepper
  • Dill & parsley to serve

Instruction

  • In a medium bowl, mix together both minces, bread crumbs, egg and salt then roll into 24 balls (split into 2 disks, cut each into 6, then 12).
  • Heat 1 tablespoon oil then cook the meatballs, in two batches over medium-high heat, just until browned on the outside. Set aside.
  • Add the onion and mushrooms to the pan with a little more oil if needed. Cook for 5-6 minutes, until softened and the moisture released has evaporated. Let the mushroom caramelise a little. .
  • Add the butter, garlic, mustard powder and paprika. Cook, stirring for one minute.
  • Add the flour and cook, stirring for 1 minute.
  • Combine the beef stock, water and soy sauce in a small jug, then slowly add it, while stirring.
  • Return the meatballs to the pan and bring to a simmer. If the sauce gets too thick, just add a little water to loosen it.
  • Add the sour cream and cracked pepper and let it simmer for 5 minutes.
  • Taste and season with salt if needed.
  • Serve over al dente pasta with dill and or parsley.
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