500g Minced Pork
500g Minced Turkey Breast
1 1/2 tbsp Oil
1 Medium egg
1 Onion; Chopped
1 tbsp Mixed Herbs
Salt & Pepper to taste
500 ml Beef/chicken Stock
1 tbsp Dijon Mustard
3 tbsp Worcestershire Sauce
3 Cloves of garlic; chopped
120 ml Sour Cream
30g Cream Cheese
Optional 300g of your favourite mushrooms. If button mushrooms leave whole, roughly chop larger ones.
Sauté the onions on a medium heat till soft and translucent, about 3 -5 minuets. Remove and set aside in a bowl to cool down.
In a large bowl add the 2 minces, salt and pepper, mixed herbs, the egg and the cooled down onions. Mix together with your hands until evenly combined.
Shape into 25 balls or roughly 40 smaller balls. I prefer mine smaller roughly 3-4 cms in diameter.
In a jug or bowl add the stock, mustard, Worcestershire sauce and garlic. Remove 1/2 a cup of the stock for later.
Heat a tbsp of oil in the pan you used for the onions and brown all over, once browned remove from the pan and add to the slow cooker. You don’t want to overcrowd the pan so you may need to brown in batches.
Add the stock and mushrooms (if using) cover and cook on low for 3-4 hours.
30 mins before serving add the cornflour to the reserved stock and stir mixture into the slow cooker. Add the cream cheese and sour cream and cook for a further 20-30 minutes on high, stirring occasionally until the sauce is fully incorporated and thickened. Taste, and season with salt & black pepper.
If not using a slow cooker, cook the meatballs for about 6-9 mins. You may need to change to a saucepan at this stage. Add the cornflour to the reserved stock and add to the pan. Add the cream cheese and sour cream, and cook for a further 10-15 minutes till sauce has thickened and meatballs are cooked through. Season to taste with salt and pepper.
Serve with pasta, rice or mashed potatoes.