Serves 2-3, 3g-5g per serve
|1||egg lightly beaten||1g|
|½ tspn||each of thyme & oregano||0g|
|¼ cup||dry white wine||1g|
|¼ cup||chicken stock||0g|
|½||cup sour cream||7g|
Mix pork, egg, spices, almond/flax, mustard together in mixing bowl. Shape into 4cm balls.
Heat 30g butter & 1tbspn olive oil in large fry-pan over moderately high heat.
Cook meatballs until browned on all sides..about 5-7 mins.
Reduce heat to low & add mushies & cook for 2 mins
Add wine & stock & simmer uncovered for 10 mins.
Blend in the sour cream & gently simmer about 3-5 mins until meatballs cooked through.
Originally posted 2017-09-11 17:46:16.