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Good afternoon | 2nd September 2010
Pork Meatballs with Walnuts and Cognac-Mustard Sauce
| 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) |
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 and form 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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