Mallon’s Pork Meatballs in Mushroom Cream with Cabbage & Bacon



454g Mallon’s pork sausages, skin removed

2 Garlic cloves, crushed

2 Tablespoons chopped fresh chives

1 Teaspoon oil

For the sauce

25g Butter

1 Red onion, finely sliced

250g Button mushrooms, thinly sliced
1 Tablespoon plain flour
350ml Chicken stock
150mls Whipping cream
1 Tablespoon wholegrain mustard
Freshly milled salt & pepper


To serve

200g Maple cure bacon, cut into strips

400g Cabbage or spring greens, trimmed and shredded


 For the meatballs

  • In a bowl, mix Mallon’s sausage meat, garlic, 1 tablespoon of chives, salt, pepper and roll into 16 equal meatballs.
  • Heat the oil in a large frying pan over medium heat and cook the meatballs for 4 – 5 minutes, turning occasionally or until brown and cooked through.
  • Transfer to a plate lined with paper towel and keep warm.


For the sauce

  • Add butter to the pan and fry the onion until soft, add the mushrooms and fry until golden
  • Stir in flour and cook for 1 minute, then gradually add the stock, stirring constantly until the sauce is smooth. Reduce the temperature and simmer for 10 minutes until thick.
  • Stir in cream, mustard, remaining chives and season well.


To serve

  • Stir fry the bacon in the remaining oil for a few minutes, add the cabbage and continue to cook until tender.
  • Arrange cabbage and bacon onto warm plates, top with meatballs and sauce.