|
Roasted Veal Meatballs, Mushrooms & Parmesan Cream |
Printer Friendly Copy |
 |
|
| Serves 3 - 4 |
Prep 15 mins |
Cooking 25 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
500g minced veal
1 onion, finely chopped
small bunch of parsley
1 lemon, zested
250g chestnut mushrooms, halved
1 tnsp olive oil
3 tbsp medium sherry
100g crème fraîche
2 tbsp Parmesan, finely grated
|
|
-
Heat oven to 200C/fan 180C/gas
6. Tip the veal, onion, half the parsley and lemon zest
into a food processor, with some salt and pepper if you
wish, then pulse until well mixed.
-
Shape the meat into 25-30
balls and put in a large roasting tin. Arrange the
mushrooms in a separate roasting tin or ovenproof frying
pan, drizzle with the oil, salt and pepper. Roast the
meatballs for 25 minutes, adding the mushrooms on the
shelf below after 10 minutes.
-
Transfer the mushroom tin to
the hob. Stir in the sherry and crème fraîche and bring to
a gentle simmer. Stir in the parmesan then add the
meatballs. Sprinkle over the remaining parsley, roughly
chopped. Serve with spaghetti.
|
|
DAILY
DINNERS 
