Pork Meatballs with Walnuts and Cognac-Mustard Sauce

by Stefan Kolsch

Deglaze the pan with the stock and cognac, then add the wholegrain mustard and cream
SERVINGS    
 
3-4
PREPARATION TIME
20 MINS
COOKING TIME
20 MINS

Ingredients

440g Minced Pork
40g Walnuts (chopped)
1 small Onion (chopped)
1 Egg
1 tsp English Mustard
Salt and Pepper
2 tbsp Olive Oil
150ml Chicken or Beef Stock
30-40ml Cognac
1 tbsp Wholegrain Mustard
100ml Double Cream
1 bunch of Chives (finely chopped)

Pork Meatballs with Walnuts and Cognac-Mustard Sauce

Instructions

Combine the Minced Pork, walnuts, onion, egg and English mustard, and mix to a smooth consistency. Season to taste with salt and pepper and divide the mixture into 12-16 portions. Wet your hands slightly before forming the mixture into balls.

Heat a large frying pan over a medium heat, add the oil and cook the meatballs for 10-12 minutes, or until nicely coloured and cooked through. Set aside and keep warm.

Deglaze the pan with the stock and cognac, then add the wholegrain mustard and cream and reduce over a high heat until the sauce thickens. Place the meatballs back in the pan and warm through.

Serve with rice or mashed potatoes.

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