Meatballs with Mustard Cream Sauce
Tender pork meatballs in a rich onion mustard sauce.
Meatballs with Mustard Cream Sauce
Serves 4 - 6
With the weather cooling down, I immediately crave richer slightly heavier meals. These meatballs in mustard cream sauce fit the bill. A simple pork meatball, seasoned with mirin and soy for a light sweetness and umami bump paired with nutmeg to lend familiarity. The mustard sauce has a slight heat and lots of onion and garlic to make the sauce perfect for serving over mashed potatoes or rice.
“Recipe Tips:
1. Try not to over mix the meat mixture.
2. Do not compact the meatballs when forming them.”
Ingredients
Meatballs
100ml (0.50 c) milk
35g (1/3 c) panko breadcrumbs
908g (2 lbs) ground pork
4 garlic cloves, grated
1 large egg
4 t soy sauce
4 t mirin
1.5 t kosher salt
1.25 t ground black pepper
1 t onion powder
0.75 t ground nutmeg
0.50 t dried thyme
Sauce
1.5 T vegetable oil
1 T butter
300g (1 large) onion, sliced thinly with the grain
4 garlic cloves, minced
1 t ground black pepper
2.5 T flour
2 T brandy
500ml (2.5 c) beef or chicken broth
2 T whole grain Dijon mustard
1 t soy sauce
1 t Worcestershire sauce
5g piece dashima
3 - 4 dried red chilis - optional
50ml (0.25 c) heavy cream
Recipe Know-how
1. In a small bowl combine milk and breadcrumbs. Allow to sit for at least 10 minutes.
2. In a large mixing bowl, place the ground pork and remaining meatball ingredients.
Add the soaked breadcrumbs.
Mix everything together well.
Allow to sit 10 minutes.
Cook a small portion of the meat and taste. Adjust seasoning of mixture to your desired taste.
Using damp hands, shape mixture into 24 evenly sized balls.
3. In a large high sized pan, heat the butter and oil over medium heat.
In batches, cook the meatballs for 60 - 90 seconds on each side or until well browned.
The meatballs should not be cooked through.
Remove the meatballs to a plate.
Add the onion and cook until softened 1 – 2 minutes.
Add the garlic and pepper, cooking for 30 seconds.
Add the flour and cook stirring with a whisk for 1 minute.
Add the brandy, cooking until the liquid has been absorbed. Cook 30 seconds longer.
Whisking vigorously, slowly add the broth until it has all been added.
Add the mustard, soy and Worcestershire stirring until combined.
Add the dashima and meatballs and any accumulated juices. Bring to a boil.
Reduce to a simmer and cook covered for 6 minutes turning the meatballs halfway through.
Add the cream and continue to simmer 5 minutes longer.
Test the meatballs for doneness. If needed, cook 2 - 5 minutes longer or until cooked through.
Taste the sauce and adjust seasoning as necessary.
Remove and discard the dashima.
4. Serve with your favorite starch and sauteed vegetable.
