Pork Meatball Penne With Creamy Mustard Sauce

Pasta based dishes are a regular on our home meal schedule. We tend to have cream based sauces more often than tomato based. So we are always looking for a variety of different sauces to try. This dish combining pork & mushrooms in a mustard sauce is a welcome addition.

The pork is seasoned then rolled into small meatballs before being pan fried. The addition of mushrooms sautéed to their golden best add a lovely texture and flavour. The sauce however brings out the best out of this dish providing a rich creamy finish with an understated mustard flavour.

Serve with penne or your preferred pasta. Add in some of your favourite vegetables for a substantial meal.

Print Recipe

Pork Meatball Penne With Creamy Mustard Sauce

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 500 g Pork Sausages
• 1 tbsp Ground Oregano
• 1 tbsp Ground Rosemary
• 1 tbsp Ground Thyme
• 300 g Penne
• 5 tbsp Olive Oil
• 1 Brown Onion diced
• 2 cloves Garlic crushed
• 1 tbsp Plain Flour
• 250 g Mushrooms diced
• 1 cup Chicken Stock use stock cube
• 300 ml Pouring Cream or Light Thickened Cream
• 2 tbsp Wholegrain Mustard
• 2 tbsp Chives to garnish

Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 500 g Pork Sausages 1 tbsp Ground Oregano 1 tbsp Ground Rosemary 1 tbsp Ground Thyme 300 g Penne 5 tbsp Olive Oil 1 Brown Onion diced 2 cloves Garlic crushed 1 tbsp Plain Flour 250 g Mushrooms diced 1 cup Chicken Stock use stock cube 300 ml Pouring Cream or Light Thickened Cream 2 tbsp Wholegrain Mustard 2 tbsp Chives to garnish

Instructions

1. Remove sausage meat from casings into a large bowl.
2. Add oregano, rosemary & thyme.
3. Using a fork mix herbs through the pork sausage meat until fully combined.
4. Roll pork into small meatballs, about half golf ball size.
5. Cook penne according to packet instructions, drain then set aside.
6. Heat 3 tbsp olive oil in a large frying pan over medium high heat.
7. Cook pork meatballs until browned and cooked through. Remove from pan then set aside.
8. Wipe pan clean then return to heat and add 2 tbps olive oil.
9. Add onion and cook for about 3-5 minutes until tender.
10. Add garlic and mushroom and cook a further 5 minutes or so until the mushrooms are tender.
11. Sprinkle the flour onto the pan and stir to mix through and well combined.
12. Add chicken stock, cream & mustard to the pan. Stir to mix through
13. Reduce heat to medium and cook a further 4-5 minutes to allow sauce to thicken.
14. Return meatballs to the pan with 1 tbsp chives and cook for 1-2 minutes to heat meatballs.
15. Divide pasta into bowls and spoon meatball mixture over the top.
16. Garnish with remaining chives.