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Pork meatballs with creamy mushroom, basil & pine nut sauce

Meatball ingredients

-500g pork mince

-50g Tattooed Butcher rub

-2 cloves garlic finely crushed

-15g freshly chopped coriander

-1/3 cup breadcrumbs

-1 egg

-1 tsp of salt & pepper

-1 tbsp olive oil

Sauce Ingredients

-150g fresh mushrooms sliced

-1 cup cream

-1 tsp corn flour

-15g fresh sliced basil

-handful of pine nuts

-100g butter


*Combine all meatball ingredients into bowl and mix for a good five minutes ensuring all ingredients have mixed evenly and become quite sticky. Roll meatball mix into even sized balls

*Heat a fry pan with 1 tbsp of olive oil on a medium temp, once heated add your meatballs and cook for 15 minutes or until they are crispy on the outside. Remove from the fry pan once they are cooked

*Add 100g of butter into the fry pan then add your sliced mushrooms, cook for 5 minutes then add all remaining ingredients into the pan. Cook your sauce for roughly 10 minutes, stirring with a spoon regularly to ensure it doesn’t stick. Once the sauce has thickened then add your meatballs back into the pan with your sauce until they are warm

*Top with extra pine nuts & basil for garnishing then serve!


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