Free-range pork meatballs cooked in butter served with a rich pan mustard gravy. Eat them on their own or turn them into meatball sandwiches.
- 500 grams free-range pork meatballs
- 1 knob butter
- 1 tablespoon plain flour
- 300 milliliters chicken stock
- 1 tablespoon mustard
- 1 to 2 tablespoons Worcestershire sauce
- 1 teaspoon honey
- 300 milliliters double cream
- Salt, to taste
- Pepper, to taste
- Big pinch dried parsley
Adapted from thelondoner.me
Heat a non-stick frying pan over a medium heat. Drop a knob of butter in—you want enough so that when it melts it covers the bottom of the pan. Sprinkle salt & pepper over your meatballs and when the butter's melted add them to the pan. Fry the meatballs and keep moving them around until they're properly browned almost all over. While they're cooking preheat your oven to about 100°C/200°F. When your meatballs look done, transfer them to an oven-proof dish and pop them into the oven to keep warm.
You should have a little fat and butter left in the pan. Tilt the pan to one side so it makes a pool. Add your flour and stir it in until you have a pretty smooth paste. Now add your stock, turn the heat up a little and bring it to the boil while stirring and scraping all the flour from the bottom of the pan.
Let it bubble away for a couple of minutes and thicken. While it's working its magic, add your mustard, honey and Worcestershire sauce. Turn the heat down to medium again, remove your balls from the oven and pour your cream into your sauce. Stir it all together and add your balls to the gravy.