Meatballs in Creamy Mushroom Sauce Recipe

Make the meatballs. Follow our all-purpose meatball recipe up to the point of baking.
500 g ground pork, 60 g onion, 1 tsp Worcestershire, 1 tsp salt, ½ tsp pepper, 1 egg, 30 ml milk, ¼ cup bread crumbs, 1 tbsp parsley
Once you have formed the meat mixture into balls, coat them in flour.
1/3 cup flour (for coating)
Add the oil to a hot pan to heat and once hot add the meatballs. Cook each meatball for 4 minutes per side. You may need to do two batches. Remove the meatballs from the pan and set aside.
60 ml oil
In the meantime, dice the onion, and parsley and slice the mushrooms.
227 g button mushrooms, 2 tbsp yellow onion, 1 ½ tbsp parsley
Once you have removed all the meatballs, add the onions to the same pan, sauté for a minute then add the mushrooms and stir. Cook for 2-3 minutes stirring occasionally to make sure they cook relatively evenly.
2 tbsp yellow onion, 227 g button mushrooms
Add the stock, salt and pepper and place the meatballs back in the pan. Cover and simmer for 10 minutes, or 20 minutes if you are using frozen meatballs. If you are using store-bought meatballs follow the package instructions for cooking time.
2 cups stock, ¼ tsp salt, ¼ tsp pepper
Add the cream and simmer for another 5 minutes.
60 ml heavy cream
Make the slurry and stir it into the sauce stirring vigorously and add the parsley. Cook for another 2 minutes and serve hot with your favourite sides.
1 tbsp flour, 2 tbsp water