Meatballs In A Creamy Mushroom Sauce

Ingredients:

(Recipe serves 4)

For the meatballs:

• 1 tbsp olive oil to cook
• 500g 5% fat beef mince
• 1 onion, diced
• Salt and pepper
• 1 tsp smoked paprika
• 2 tsps dried oregano
• 1 tsp dried basil 
• 1 medium egg

For the sauce:

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, chopped or crushed
• 300g chestnut mushrooms
• 2 tsps cornflour
• 250ml GF beef stock
• 80g light cream cheese – I use Philadelphia lighter cream cheese
• 1/2 tsp dijon mustard
• 40g reduced fat cheddar

Recipe:

1. Grab a large mixing bowl and add all the meatball ingredients apart from the olive oil. Scrunch and mix the ingredients to combine well.
2. Set a frying pan over a medium-high heat to get a good colour on the meatballs. Heat the tablespoon of olive oil then roll your meatball mixture into equal-sized balls and carefully add to the pan – I could make 12 meatballs.
3. Fry the meatballs, turning occasionally, to brown all over then turn the heat down to continue cooking while you make the sauce.
4. In a saucepan, fry the onion and garlic in olive oil on a medium heat for 10 minutes until onions are softened. Add the chestnut mushrooms and fry for a further 8-10 minutes.
5. Pour in the beef stock and stir well. While this comes to a simmer, mix the 2 tsps cornflour with 2-3 tsps water. Add the cornflour mix and simmer for a minute or so before turning the heat down and adding the cream cheese bit by bit. Also stir in your Dijon mustard.
6. Carefully remove the meatballs from the other frying pan and add to the sauce. Let this simmer for 5 minutes, occasionally coating the meatballs with sauce.
7. Finish off by sprinkle over the grated cheese, then serve with veg, pasta, mash or rice!