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

 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.