Meatballs in a creamy mushroom sauce

Method

1. To make the ‘hedgehogs’, mix the minced beef with the onion, garlic, rice and parsley in a large bowl, and season with salt and pepper. Use 2 heaped tablespoons to form each ‘hedgehog’ or meatball. You should end up with 12.
2. Set aside or refrigerate while you make the sauce. Heat up the oil in a large saucepan and fry the mushrooms and onion over a medium heat for 5–8 minutes. Add the cream and stock, season with salt and pepper to taste and cook for a further 8 minutes over a very low heat.
3. While the sauce is simmering, cook the meatballs. Heat up the oil in a heavy-based frying pan or a shallow flameproof casserole dish and cook the meatballs for 40 seconds–1 minute on each side until they get a lovely crispy coating. Add the mushroom sauce, reduce the heat and simmer for 10 minutes.
4. These ‘hedgehogs’ simply must be served with the fluffiest mashed potatoes and plenty of the creamy sauce to pour all over your plate.