Lemon and herb meatballs baked in cream

You will never make another meatball recipe once you’ve tried this! Tender and juicy with a crispy crust, juicy center and packed with flavour. A crowd pleaser every time!

Cut:
  • Portions: 6
Lemon and herb meatballs baked in cream

Ingredients

  • 500 g minced pork
  • 2 slices white bread, torn, soaked in 60 ml milk and mashed with a fork
  • Finely grated rind of 1 lemon
  • 15 ml each finely chopped fresh thyme and basil
  • 30 ml finely chopped Italian parsley
  • 1 onion, finely grated
  • 5 ml each mustard powder and paprika
  • 45 ml peach chutney
  • 25 ml brown vinegar
  • 1 extra large egg, beaten
  • Salt and freshly ground black pepper to taste
  • 250 ml cream
  • 250 ml cake flour, seasoned with salt, pepper and a pinch of mustard powder

Method

1. Preheat the oven to 180 C. 2. Combine the minced pork, mashed bread and milk, lemon rind, chopped fresh herbs, mustard powder, paprika, chutney, vinegar, egg and seasoning in a bowl and mix well. 3. Pour 125 ml of the cream into a baking dish. Roll the pork mixture into meatballs and roll each meatball in seasoned flour before arranging on the cream layer. 4. Drizzle the remaining 125 ml cream on top and season once more with salt, pepper and a pinch of mustard. 5. Cover with foil and bake for 15 minute. Remove the foil and bake for another 15-20 minutes until cooked and golden brown.