Mince Balls in a Creamy Mushroom Sauce

^{What to add to your trolley}

^{For the Mince Balls:}

• 500g ground beef mince
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• ½ cup breadcrumbs (use gluten-free if preferred)
• 1 tbsp fresh parsley, chopped
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)

For the Creamy Mushroom Sauce:

• 2 tbsp butter
• 250g mushrooms, sliced
• 1 clove garlic, minced
• 1 cup heavy cream
• ½ cup beef stock
• 1 tsp Dijon mustard
• 1 tsp fresh thyme or rosemary (optional)
• Salt and pepper to taste

^{How to prepare the deliciousness}

1. Prepare the Mince Balls:
   • In a large bowl, combine the ground beef, chopped onion, garlic, egg, breadcrumbs, parsley, Worcestershire sauce, salt, and pepper. Mix well until everything is combined.
   • Roll the mixture into small balls (about the size of a golf ball).
   • Heat the olive oil in a pan over medium heat. Add the mince balls and fry until browned on all sides. Remove from the pan and set aside.
2. Make the Creamy Mushroom Sauce:
   • In the same pan, melt the butter over medium heat.
   • Add the sliced mushrooms and cook until soft and browned (about 5 minutes).
   • Stir in the minced garlic and cook for another minute.
   • Pour in the beef stock and bring to a simmer. Let it reduce slightly.
   • Add the cream and Dijon mustard, stirring well to combine.
   • Season with salt, pepper, and thyme/rosemary if using.
   • Let the sauce simmer on low heat until it thickens slightly.
3. Combine:
   • Return the browned mince balls to the pan, coating them in the creamy mushroom sauce.
   • Simmer for another 5-7 minutes to allow the mince balls to absorb the flavours.
4. Serve:
   • Serve the mince balls and creamy mushroom sauce over mashed potatoes, pasta, or steamed veggies.
   • Garnish with a sprinkle of fresh parsley for a pop of colour.