Nick Honeyman's Polish Meatball Stew

Ingredients

Meatballs

• 400g 100% NZ __pork mince
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 sprigs thyme
• ½ cup chopped parsley
• 1 tbsp malt vinegar
• 1 egg
• 1 cup bread crumbs
• ¼ tsp nutmeg
• Salt and pepper to taste

Sauce

• 1 onion, sliced
• 4 cloves garlic
• 5 baby turnips
• 5 baby carrots
• 100g mushrooms
• 100g flour
• 100g butter
• 1l beef stock
• ½ cup sour cream

Method

1. Mix ingredients in a large bowl until well combined.
2. Using a tablespoon, divide and roll the mixture into balls.

Making the sauce
1. Heat the stock in a pot.
2. Melt butter in a separate, large pot.
3. Add flour slowly, stirring continuously.
4. Cook out mixture for 2 minutes stirring regularly.
5. Add hot stock slowly, stirring continuously until thick and combined.
6. Cook out for a further 15 minutes on low heat, stirring to avoid bottom sticking.
7. Chop garlic, turnips, onion and carrots and sauté in a hot pan with oil and add to stock mixture.
8. Cut the mushrooms in half and fry in butter until golden and add to sauce.

Cooking
1. In a hot pan, brown off meatballs. Handle gently as not to break apart.
2. Place in deep casserole dish. Pour sauce over meatballs to cover. Cover casserole dish and place in preheated oven at 180°C for 20 minutes.
3. Remove casserole from oven and carefully stir in sour cream.
4. Season to taste with salt and pepper.