This is a no fail, a total crowd puller kind of a recipe. It doesn’t take a lot of effort to make this dish either. Get your pan ready and make this right now.
For the meat balls:
Mutton mince: 500 gms
Any GF flour: 2 tbsp
Salt to taste
Oregano: 2 tsp
Chilli flakes (optional)
Pepper: 1 tsp
Garlic powder: 1 tsp
Onion: 1 grated
For the cream sauce
Oil (olive oil) : 1 tbsp
Butter: 1 tbsp
GF flour: 1/2 tbp
Cream: 1 cup
Milk: 1/2 cup
Chicken/mutton broth: 1/2 cup (optional)
English Mustard or Dijon Mustard (Dijon is a better choice): 2 tsp
Salt & pepper to taste
Mix all the ingredients mentioned under ‘meat balls’, and make small round meat balls.
Keep them in the fridge to set for 15-20 minutes.
Take them out and cook in the heavy base pan for 15 minutes, make sure you turn them to avoid them from burning.
After cooking them in the pan, cook them in the oven for another 15-20 minutes at 180C. (This cooks them through properly)
In the same pan, remove the meat balls.
Now add some oil and butter to this.
Add the flour and mix it very well.
Now add the broth. Add the cream and milk. Cook them on a very low flame else the cream and milk might split.
Now add the mustard, salt & pepper and cook the sauce for 3-4 minutes on very low flame.
When the sauce looks thick, turn off the heat. Now add the meat balls to the sauce. Mix them well and serve with pasta or rice.