Pork Meatballs In A Dijon Sauce
Deliciously moreish pork meatballs are seared until golden brown to bring out heaps of flavor before coating them in an even more flavourful Dijon mustard sauce with a hint of paprika that provides creaminess as well as a bit of spice.
Pork mince, onion, spices, Dijon Mustard, tomato, sage
Prepared in a kitchen using nuts
Defrost and heat at 160°C for 20-25 minutes or until heated through, stir occasionally.
Best served with al dente cooked pasta and mixed steamed vegetables.