Pork and Veal Meatballs with Mushroom Sauce

Combine the mince, garlic, breadcrumbs, egg and salt and pepper in a medium bowl; mix well.

Roll level tablespoons of mince mixture into balls.

Heat half the oil in a large non-stick frying pan, cook meatballs until browned all over and just cooked through. Remove from pan, cover to keep warm.

Heat remaining oil in same pan, add mushrooms, cook, stirring, until mushrooms are just tender. Add paprika, stir until fragrant. Stir in combined sour cream, chicken stock and cornflour. Cook, stirring, until sauce boils and thickens. Return meatballs and any juice to pan, stir until hot.

Meanwhile, cook fettuccine in a large pan of boiling well-salted water until just tender; drain.

Serve fettuccine with meatballs and mushroom sauce; sprinkle with parsley.

Uncooked meatballs suitable to freeze.

Fettuccine suitable to microwave.