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Pork Meatballs with Mushroom Cream Sauce
Pre-salted pork meatballs bound with a gelatin-buttermilk panade and seasoned with fennel, chilli and anchovy, shallow-fried to a crust and finished in a creamy mushroom and thyme sauce built on a few crumbled raw meatballs.
- YieldServes 4 to 6 (about 30 small meatballs)
- Hands-on1 h
- Total1 h 31 min
- Difficulty
Ingredients
Meatballs
- 450 gfreshly ground pork shoulder
- 2 tspkosher salt
- 60 mlbuttermilk or double cream
- 7 gunflavoured powdered gelatin (1 sachet)
- 2 slicesgood white sandwich bread, crusts removed
- 1 tspsoy sauce
- ½ tspMarmite
- 2anchovy fillets, mashed to a paste
- 3 clovesgarlic, finely grated; 1 tsp for the meat, the rest for the sauce
- 1 tspred chilli flakes
- 1large egg
- 1 tbspsugar
- ½ tspground fennel
- to tastefreshly ground black pepper
- 480 mlvegetable oil, for shallow-frying
Sauce
- 45 gunsalted butter, divided
- 225 gbutton mushrooms, cleaned and sliced
- 1small onion, finely diced
- 1 tbspplain flour
- 360 mllow-sodium chicken stock
- 1 tspsoy sauce
- 120 mldouble (heavy) cream
- 2 tspsugar
- to tastekosher salt and freshly ground black pepper
- 1 tsplemon juice
- 1 tspfresh thyme leaves
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