Ingredients:
500g free-range minced pork
500g free-range minced beef (chuck)
1 cup grated courgette
1 free-range egg
1 teaspoon garlic and herb seasoning
1/4 teaspoon salt
2 tablespoons butter
1 cup chicken bone broth (for Collagen)
1 tablespoon English mustard
3/4 cup double cream
Instructions:
- Mix minced beef and pork in a bowl
- Add grated courgette to a bowl and mix the egg, seasoning and salt together
- Melt butter in a large pan
- Roll meat into 18 balls, then place in the pan
- Cook for 4 minutes on one side, then flip and cook for another 4 minutes
- Whisk the broth, cream and mustard together. Then poor into the pan with the meatballs
- Cook for another 5 minutes or until the sauce has thickened
3 meatballs = 1 serving
Nutritional Information:
Calories: 560kcal | Carbohydrates: 1.1g | Protein: 29g | Fat: 47g | Saturated Fat: 22g | Cholesterol: 186mg | Sodium: 348mg | Potassium: 506mg | Vitamin A: 645IU | Vitamin C: 4.5mg | Calcium: 51mg | Iron: 2.7mg