Pork meatballs in creamy mushroom sauce

• Pork mince500g
• Brown onions100g
• Free range eggs (15 pack)1
• Closed cup mushrooms250g
• Half-fat creme fraiche200g
• Stock cubes (12 pack)1
• Penne / fusilli400g

Plus salt and pepper. About £4.60 for the amounts used.

Method

1. 1

   Mix 500g pork mince, 1 finely chopped onion, 1 egg, salt and pepper. Roll into about 20 meatballs.

2. 2

   Brown in a little oil for 8 minutes, turning, then remove. Fry 250g sliced mushrooms in the pan for 5 minutes.

3. 3

   Add 1 stock cube dissolved in 200ml boiling water, return the meatballs, cover and simmer for 10 minutes until cooked through. Stir in 200g creme fraiche.

4. 4

   Cook 400g pasta following the pack, drain and serve with the meatballs and sauce.