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Pork meatballs with mushroom sauce
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500g pack essential Waitrose British Pork Mince
1 tbsp horseradish sauce
1 tbsp olive oil
1 onion, sliced
1 red pepper, diced
400g can essential Waitrose Cream Of Mushroom Soup
100ml semi-skimmed milk
1. Mix the mince and horseradish together in a bowl and season. Mould into 12 balls.
2. Heat the oil in a large frying pan and fry the meatballs for 4 minutes, turning once. Add the onion and pepper and fry for a further 3 minutes. Stir in the soup and milk, cover and simmer for 5 minutes until the meatballs are cooked through with no pink meat.
3. Meanwhile, using a vegetable peeler, make thin ribbons from the courgettes and cook in boiling water for 3 minutes. Drain and serve topped with the meatballs.
Typical values per serving: