Hungarian Meatballs

• 14 oz ground pork
• 14 oz ground veal
• 1/2 cup dried breadcrumbs
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1 tbsp ground mustard
• 1 tbsp sweet paprika
• 1 None egg, lightly beaten
• 1/4 cup Worcestershire sauce
• 2 tbsp vegetable or olive oil
• 1 large onion, finely chopped
• 1 clove garlic, crushed
• 1/2 cup white wine
• 2 cans (14 oz each) diced tomatoes
• 2/3 cup light cream
• None None Mashed potatoes, to serve

1. Mix ground pork, ground veal, breadcrumbs, 1/2 the parsley, ground mustard, paprika, egg and 1 tbsp of the Worcestershire sauce in a large bowl. Shape into 24 meatballs. Place on a plate. Cover with plastic wrap. Refrigerate for 15 mins.
2. Heat oil in a large, deep skillet on medium heat. Cook and turn meatballs, in batches, for 2-3 mins or until seared. Remove from skillet.
3. Add onion and garlic to pan. Cook, stirring, for 2 mins. Stir in wine. Bring to a boil. Boil for 2 mins or until reduced slightly. Stir in tomatoes, cream and remaining 3 tbsp Worcestershire sauce. Bring to a boil. Add meatballs, turn to coat. Reduce heat to low. Simmer, uncovered, turning meatballs occasionally, for 12-15 mins or until meatballs are cooked through and sauce thickens slightly. Sprinkle with remaining parsley and serve with mashed potatoes.

ground pork, ground veal, breadcrumbs, parsley, ground mustard, sweet paprika, egg, worcestershire sauce, vegetable, onion, clove garlic, white wine, tomatoes, light cream, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/22105 (may not work)