I’ve got to send a warning out about these meatballs – they are totally naughty and taste sooo good that it’ll be hard to stop eating them!
When I cooked my baby’s meatballs (click for the link ) the other night I cooked the whole pack and saved some back for our dinner as well. I was going to make a fresh tomato based dish, but I had some cream in the fridge that was about to go off, so thought I’d use a little in here.
Love, Natalie x
Ingredients (serves 2):
10-12 Meatballs, depending on size (ready cooked)
Stock pot – I bought the Knorr Rich Beef Stock Pot
Splash of boiling water
1 Tbsp Dijon Mustard
Splash of Red wine
1 tbsp Cream
2 Handfuls of Cooked Wholewheat Pasta (or any that you choose)
1 tbsp Parsley, chopped
- On a medium heat warm the meatballs through in a wok (if already cooked), or cook the meatballs until browned and cooked through.
- Add the stock pot and begin stirring. Add the splash of boiling water to loosen, then keep stirring until it has dissolved. Add the mustard and stir through. Add the wine and keep stirring intermittently.
- Put the heat down to low and stir frequently to keep the sauce moving for a couple of minutes. Stir through the cream, then pour the meatballs and sauce over the past in 2 bowls. Add the parsley on top.