Tender pork meatballs in a rich onion mustard sauce.

Meatballs with Mustard Cream Sauce

Serves 4 - 6

With the weather cooling down, I immediately crave richer slightly heavier meals. These meatballs in mustard cream sauce fit the bill. A simple pork meatball, seasoned with mirin and soy for a light sweetness and umami bump paired with nutmeg to lend familiarity. The mustard sauce has a slight heat and lots of onion and garlic to make the sauce perfect for serving over mashed potatoes or rice.

Ingredients

Meatballs

100ml (0.50 c) milk

35g (1/3 c) panko breadcrumbs

908g (2 lbs) ground pork

4 garlic cloves, grated

1 large egg

4 t soy sauce

4 t mirin

1.5 t kosher salt

1.25 t ground black pepper

1 t onion powder

0.75 t ground nutmeg

0.50 t dried thyme

Sauce

1.5 T vegetable oil

1 T butter

300g (1 large) onion, sliced thinly with the grain

4 garlic cloves, minced

1 t ground black pepper

2.5 T flour

2 T brandy

500ml (2.5 c) beef or chicken broth

2 T whole grain Dijon mustard

1 t soy sauce

1 t Worcestershire sauce

5g piece dashima

3 - 4 dried red chilis - optional

50ml (0.25 c) heavy cream

Recipe Know-how

1.      In a small bowl combine milk and breadcrumbs. Allow to sit for at least 10 minutes.

2.      In a large mixing bowl, place the ground pork and remaining meatball ingredients.

• Add the soaked breadcrumbs.

• Mix everything together well.

• Allow to sit 10 minutes.

Cook a small portion of the meat and taste. Adjust seasoning of mixture to your desired taste.

• Using damp hands, shape mixture into 24 evenly sized balls.

3.      In a large high sized pan, heat the butter and oil over medium heat.

• In batches, cook the meatballs for 60 - 90 seconds on each side or until well browned.

The meatballs should not be cooked through.

• Remove the meatballs to a plate.

• Add the onion and cook until softened 1 – 2 minutes.

• Add the garlic and pepper, cooking for 30 seconds.

• Add the flour and cook stirring with a whisk for 1 minute.

• Add the brandy, cooking until the liquid has been absorbed. Cook 30 seconds longer.

• Whisking vigorously, slowly add the broth until it has all been added.

• Add the mustard, soy and Worcestershire stirring until combined.

• Add the dashima and meatballs and any accumulated juices. Bring to a boil.

• Reduce to a simmer and cook covered for 6 minutes turning the meatballs halfway through.

• Add the cream and continue to simmer 5 minutes longer.

Test the meatballs for doneness. If needed, cook 2 - 5 minutes longer or until cooked through.

Taste the sauce and adjust seasoning as necessary.

• Remove and discard the dashima.

4.      Serve with your favorite starch and sauteed vegetable.