Start this recipe by preparing the meat balls. Mix all the ingredients together, form into small balls and quickly fry in a pan with 1 tbsp olive oil to brown all over. Remove from the pan. In the same pan, add in the remaining 1 tbsp oil and the butter and heat together. Add the chopped onion, garlic, celery, carrots and thyme and season with salt and pepper. Sauté for 4-5 minutes to soften. Add in the bay leaves and splash in the white wine to evaporate. Add in the cream, crumble in the pork stock cube and 350ml hot water. Heat well to dissolve, stirring constantly then place the meatballs back into the pan. Reduce the heat and allow to simmer for 5 minutes until the meatballs are cooked through. When ready, sprinkle over the chopped parsley and serve.

Serves 2-3

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