Sausage Meat Balls in a mustard and cream sauce…


Sausage Meat Balls in a mustard and cream sauce...

This is a recipe created by the marvellous Nigel Slater and it appears in his wonderful new book – Eat. Like all great meatball dishes you can play around with the idea – adjusting quantities, ingredients to suit your taste / mood. This was my attempt and I was pleased with the result – it is a different way to cook them – and simple yet succulently appealing to the senses.

For 4

6 good pork sausages – skins removed
Olive oil
500 ml beef stock – or you could use chickn stock for a lighter flavour
Tbsp Dijon mustard
A little chopped rosemary
A crushed clove of garlic
A little grated lemon zest
250 ml double cream

400 gm pappardelle

Put the sausage meat in a mixing bowl and stir in the rosemary, lemon zest and crushed garlic. Shape into small balls – I got 16 decent balls, slightly smaller than a table tennis ball. But you can make them smaller if you fancy.Cook the balls in the olive oil over a moderate heat until evenly browned.


Get rid of any excess fat, then pour in the stock. Bring to the boil and let it reduce a little. Add the cream and stir in, plus the mustard. Season with a little salt and a bit more pepper. Continue to cook for about 15 or 20 minutes, stirring gently every now and then.


Remove the balls to a warm plate with a slotted spoon.Turn the heat up under the sauce and let it reduce a little. It will not thicken though.

Pop the meatballs on a plate of warm pappardelle and pour over the velvety sauce.

You could miss out the cream and stock altogether and just pan fry the balls in olive oil then add butter and lemon juice to the pan juices at the end, pouring these over the balls and pasta. Tis up to you!

Spicy Meatballs in Coconut Curry Sauce!


Spicy Meatballs in Coconut Curry Sauce!

I need to send out a BIG THANK YOU for this recipe to a good blogger friend, Liz, of My Favourite Pastime – if you have not checked out her blog – do so – at once! This is her recipe and I made it tonight for supper and it was absolutely deliciously delicious with an extra slice of deliciousness on top. It caught my eye because I love meatballs and thought i had tried most versions – but I have never served them like this. Stupendous!

Liz, thank you!


Ingredients for the meatballs

500 gm beef mince
1 medium onion finely chopped – I whizzed mine in my food processor
1 red chilli – deseeded
and chopped
Thumb size piece of fresh ginger peeled & finely chopped
3 cloves of garlic finely chopped
3 or 4 sprigs of fresh coriander chopped finely
1 tsp garam masala
Pinch of salt
Black pepper
1 slice of white bread whizzed in the food processor into crumbs
1 small egg lightly beaten

Ingredients for the curry sauce

Olive oil
1 medium onion whizzed in the food processor
3 cloves of garlic crushed
Thumb size piece of fresh ginger peeled and finely chopped
3 tbsps of Thai Red Curry paste
2 tsps of curry powder – how hot is up to you!
400 gm can of chopped tomatoes
250 ml of coconut milk
200 ml of chicken stock

Sour cream or plain yoghurt and some chopped coriander for garnish.

You could also garnish with chopped cashew nuts if you wish.

To make the meatballs:

Pop all the ingredients into a bowl and mix well. I left it all for an hour to mingle thoroughly but you do not need to especially.

With damp hands shape the mixture into balls – I made 16 from my mix which is dandy for 4 folk.
Pan fry them in a little olive oil until brown on all sides then remove from the heat and let them rest.


For the sauce – heat a glug of oil in a wok or large frying pan and gently fry the onions, garlic and ginger for about 5 minutes. Then add the Thai curry paste, stir and fry gently for another minute or two. Then add the curry powder and mix well together.

Add the tin of tomatoes and simmer for 5 minutes stirring now and then. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for 5 minutes.

Now add the meatballs to the sauce with a slotted spoon, stir carefully to submerge and coat them. Cook over a low heat for 20 minutes – they will be fine for a little longer if you want to have a chat or another glass of wine.

Adjust seasoning – though honestly, mine needed none. I mixed the yoghurt and chopped fresh coriander in a small bowl to serve with it.

I spooned it over plump steaming knolls of saffron basmati rice. And it was the bright side of stunning.

Try this…..soon...please!