Pork meatballs in creamy mushroom gravy

Serves 4-6

  1. 1lb ground pork shoulder
  2. 4tb buttermilk or cream
  3. 1 1/4oz packet of unflavored gelatin
  4. 2 crustless slices of white sandwich bread
  5. 1tsp soy sauce
  6. 1/2tsp marmite
  7. 2 anchovy filets
  8. 1tsp red pepper flakes
  9. 1 egg
  10. 1/2tsp ground fennel seeds
  11. 1/4tsp pepper
  12. 3 grated cloves of garlic
  13. 5tsp sugar
  14. 3tb butter
  15. 8oz sliced mushrooms
  16. 1 onion
  17. 1tb flour
  18. 1.5 cups chicken stock
  19. 1tsp soy sauce
  20. 1/2 cup cream
  21. 1tsp lemon juice
  22. 1tsp fresh thyme
  • Salt meat and rest at room temperature for 30 minutes. Separately, combine 2-4.
  • Combine 5-11, 1tb of garlic and 1tb of sugar with meat. Add in panade. Form into about 30 1in balls, about 1 large tablespoon each. Set aside 4 meatballs. Brown remaining meatballs in 10in skillet and set aside.
  • Add 2tb of butter and mushrooms and cook 8 minutes. Add remaining butter and 4 raw meatballs. Break up and cook until there is no pink. Add onion and cook 3 minutes. Add remaining garlic for 1 minute. Add flour for 1 minute. Whisk in stock. Add 19-20 and remaining sugar.
  • Add back meatballs and simmer meatballs for 5 minutes, turning occasionally. Add 21-22.

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