450 gms sausagement
2 soup cubes crumbled
4 tablespoons chopped fresh parsley
1 little plain flour
12 button mushrooms
2 tablespoons oil
1 can evaporated milk (400 gms)

Place the sausagemeat, crumbled cubes and half the parsley in a bowl and mix together. Using floured hands divide the mixture into 12 balls. Place a piece of mushroom in the centre of each and seal. Coat each ball with flour. Fry the meatballs in oil until golden. Pour out any excess fat remaining in the pan and pour in the milk. Crumble one more cube in the milk and allow it to come to a boil. Stir in the balance parsley add the meatballs and simmer for 10 minutes.

This can be served with either spaghetti, mashed potatoes or rice.

Can't say this is one of my favourites - but there may be someone who may like it

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