Sage Garlic Meatballs

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

750g pork mince

1 egg

120g breadcrumbs (fresh or panko)

4 garlic cloves, crushed

4 tbsp sage, finely chopped

3 tbsp parsley, finely chopped

1 ½ tsp lemon zest (about 1 small lemon)

2 tsp flaky salt

Oil/butter

60g butter

60g plain flour

750ml beef stock

175ml double cream

1/2 small lemon, juiced

1 tsp Worcestershire sauce

Optional toppings: fried sage, finely chopped parsley

步驟

Mix all the ingredients for the meatballs together. Roll into 70g balls. This should make about 12 balls. TIP: the meatballs can be frozen at this point (to defrost: leave in the fridge overnight then carry on the cooking as below).

Preheat the oven to 210c/190c fan. Line a baking tray with baking paper.

In a large frying pan over a high heat, add 1-2 tbsp of oil/butter then the meatballs. If you’re cooking them all now, then make sure you’re doing this stage in batches so you don’t overcrowd the pan. Sear the meatballs on both sides so they’re golden brown. They don’t need to be fully cooked at this point.

Place the meatballs on the baking tray then place in the oven for about 20 minutes, or until they’re fully cooked.

Meanwhile, make the sauce for the meatballs. Start by making a roux, i.e. melt the butter over a medium heat then add the plain flour. Cook, whisking regularly, for 2 minutes.

Gradually add the stock, little by little, stirring well into the roux as it is added. As more of the stock is added, the sauce will start to loosen and thin. Once a third to half of the stock has been added and incorporated, add the remaining stock in generous additions.

To thicken the sauce, bring it to a simmer and whisk regularly for about 2 minutes, or until it’s thickened to a thick cream like consistency.

Stir in the cream, lemon juice and Worcestershire sauce. Taste for seasoning.

Place the meatballs in the sauce, and that’s everything!