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Pork meatballs in creamy mushroom sauce

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 8 (750g) thick pork sausages
  • 375g dried fettucine pasta
  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 200g button mushrooms, thinly sliced
  • 1 cup pure cream
  • 1 tablespoon finely chopped fresh chives


  • 1
    Remove meat from sausage casings. Discard casings. Roll level tablespoons of meat into balls. Place on a plate.
  • 2
    Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Cover to keep warm.
  • 3
    Meanwhile, heat half the oil in a frying pan over medium heat. Cook meatballs in batches, turning, for 4 to 5 minutes or until browned and cooked through. Transfer to a plate lined with paper towel. Drain oil from pan.
  • 4
    Heat remaining olive oil in pan over medium heat. Cook onion, stirring, for 3 to 4 minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 5 minutes or until mushrooms are tender.
  • 5
    Reduce heat to low. Return meatballs to pan. Add cream. Cook for 5 to 6 minutes or until sauce has thickened slightly and meatballs are heated through (don’t boil). Divide pasta between bowls. Spoon over meatball mixture. Sprinkle with chives. Serve.

Source: taste.com.au


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