Beef meatballs with mustard and mushroom cream sauce


500g beef mince
1 x sachet Wild Fennel Co. 'cow' seasoning
1 x egg
1 x cup panko crumb
Oil for frying
1/2 brown onion, diced
4 x cloves crushed garlic
2 x tbsp dijon mustard
300g mushrooms (any kind)
200ml cream
Celery leaf and sea salt for serving

Mix the beef, panko, egg and seasoning together with your hands. Roll into golf ball sized balls (run your hands under cold water first to prevent sticking).

Fry the meatballs in a non-stick pan or skillet in oil on a medium to high heat, caramelise on all sides. Add the mushrooms, diced onion and crushed garlic. Once they’re browned, add the mustard and cream, stir to combine.

Reduce the heat to low-medium, put a lid on the pan and allow to simmer for 10-15 minutes. Remove the lid, give everything a stir, and serve garnished with celery leaf and a sprinkle of sea salt.

Cow Seasoning

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