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Nutrition: per serving

  • kcal506
  • fat43g
  • saturates18g
  • carbs14g
  • sugars6g
  • fibre0g
  • protein16g
  • salt3g
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Method

  • step 1

    Roll the sausagemeat into 20 balls the size of cherry tomatoes. Heat the oil in a frying pan and brown the meatballs for 8-10 mins.

  • step 2

    Stir in the garlic, mustard and crème fraîche, bubble to thicken for about 10 mins, then stir in the dill. Grind over some black pepper just before serving, with mashed potato on the side.

Recipe from Good Food magazine, January 2016

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.4 out of 5.26 ratings

mg8hhfynrqbpLV4WYm

I made this last night for my fussy daughter and I’ve never seen her eat anything as quickly. Delicious recipe although I think I’ll thin the sauce with some beef stock next time to make it more of a gravy

dean.kerrigan91WHADHjhe

I love BBC Good Food recipes but this is probably the worst thing on this site. All you can taste is just a plate of crème fraîche. The meatballs were quick and easy though and really nice when you make them from Cumberland sausages.

alem

A star rating of 4 out of 5.

This was a lovely quick meal to make, I used microwave meatballs so just made the sauce in a pan, very tasty and made a change from meatballs and pasta

carlaj93

A star rating of 1 out of 5.

We shop bought meatballs and made this sauce, all I could taste was garlic and mustard. I was looking for an Ikea alternative but this was nowhere close.

russbarton

A star rating of 2 out of 5.

I cannot see the point of this recipe. Meatballs are easy to make with minced meat of any description. These just taste of sausage and are not very nice even with the sauce.

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