These simple pork meatballs are packed with flavour, and with the creamy mustard sauce are both comforting and delicious.
Looking for a new weeknight dinner idea that’s quick, comforting, and packed with flavour? These pork meatballs with creamy mustard sauce tick all the boxes.
They’re easy to make (no fancy ingredients here), and that sauce? It’s the kind of creamy, tangy goodness you’ll want to drizzle over everything. Serve them with mashed potato, pasta, or steamed greens — whatever your crew loves most.
This recipe is perfect for a cosy night in and makes a great alternative to your usual spaghetti and meatballs. Let’s get into it!
How to make pork meatballs with creamy mustard sauce
1️⃣ Make the meatballs:
Remove the pork from the sausages and roll into small balls. Heat half the oil in a large frying pan over medium heat, then cook the meatballs for about 5 minutes, turning regularly until browned and cooked through. Set them aside.
2️⃣ Cook the veg:
In the same pan, add the remaining oil. Toss in the onion and cook for 3 minutes until softened. Add the mushrooms and cook for another 5 minutes, then stir in the garlic and cook for 1 more minute.
3️⃣ Make the sauce:
Sprinkle the flour over the mushroom mix and stir it through. Cook for 1 minute, then pour in the cream, stock, and mustard. Stir until everything is combined, then reduce the heat to low and simmer for about 10 minutes, or until the sauce thickens.
4️⃣ Bring it all together:
Add the meatballs back into the pan and simmer for 2 minutes to warm them through. Serve over mash or pasta, and top with chopped chives if you like.
Pork meatballs with creamy mustard sauce
- Cook Time: 40
- Total Time: 40 minutes
- Yield: 4 1x
Description
This delicious dish is winner for the whole family. With it’s creamy sauce, and moorish meatballs, it’s an easy mid-week meal that will fill everyone’s bellies.
Ingredients
500g pork sausages
1 tablespoon olive oil
1 red onion, chopped finely
3 garlic cloves, chopped finely
250g button mushrooms, sliced
1 tablespoon plain flour
1 cup chicken stock
300ml cream
2 tablespoons wholegrain mustard
2 tablespoon fresh chives, chopped
Cooked pasta or mashed potato, to serve
Instructions
1. Remove pork from sausages, and roll into small balls. Heat half of the oil in a large frying pan, and cook the meatballs over medium heat. Cook for around 5 minutes, turning regularly to make sure their browned all over and cooked through. Set aside.
2. Return the pan to the heat, add the remaining oil, and cook the onion for 3 minutes, or until softened. Add the mushrooms and cook for 5 minutes until tender. Add the garlic, and cook for a further minute.
3. Sprinkle the flour over the mushroom mix, and stir, cooking for 1 minute. Add the cream, stock and mustard. Stir until combined. Turn heat to low, and cook for 10 minutes, or until the sauce has thickened.
4. Add the meatballs to the pan, and warm through, cooking for 2 minutes. Serve over pasta or mash, and sprinkle with chives.
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