Pork Meatball Penne With Creamy Mustard Sauce
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Pork Meatball Penne With Creamy Mustard Sauce
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 500g Pork Sausages
- 1tbsp Ground Oregano
- 1tbsp Ground Rosemary
- 1tbsp Ground Thyme
- 300g Penne
- 5tbsp Olive Oil
- 1 Brown Oniondiced
- 2cloves Garliccrushed
- 1tbsp Plain Flour
- 250g Mushroomsdiced
- 1cup Chicken Stockuse stock cube
- 300ml Pouring Creamor Light Thickened Cream
- 2tbsp Wholegrain Mustard
- 2tbsp Chivesto garnish
Instructions
- Remove sausage meat from casings into a large bowl.
- Add oregano, rosemary & thyme.
- Using a fork mix herbs through the pork sausage meat until fully combined.
- Roll pork into small meatballs, about half golf ball size.
- Cook penne according to packet instructions, drain then set aside.
- Heat 3 tbsp olive oil in a large frying pan over medium high heat.
- Cook pork meatballs until browned and cooked through. Remove from pan then set aside.
- Wipe pan clean then return to heat and add 2 tbps olive oil.
- Add onion and cook for about 3-5 minutes until tender.
- Add garlic and mushroom and cook a further 5 minutes or so until the mushrooms are tender.
- Sprinkle the flour onto the pan and stir to mix through and well combined.
- Add chicken stock, cream & mustard to the pan. Stir to mix through
- Reduce heat to medium and cook a further 4-5 minutes to allow sauce to thicken.
- Return meatballs to the pan with 1 tbsp chives and cook for 1-2 minutes to heat meatballs.
- Divide pasta into bowls and spoon meatball mixture over the top.
- Garnish with remaining chives.