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    Pork meatballs with mushroom sauce

    • Total time: 25 minutes 25 minutes

    Serves: 4


    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
    3 courgettes


    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.

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