Pork And Veal Meatballs With Mushroom Sauce

• 1 lb ground pork and veal, mixed
• 2 cloves garlic, minced
• 1/4 cup dried breadcrumbs
• 1 None large egg, lightly beaten
• 2 tbsp olive oil
• 1 lb button mushrooms, halved if large
• 2 tsp sweet paprika
• 2/3 cup sour cream
• 1/2 cup chicken stock
• 2 tsp cornstarch
• 13 oz fresh egg fettuccine
• 2 tbsp fresh flat-leaf parsley leaves

1. Combine ground meat, garlic, breadcrumbs and egg in a medium bowl. Season. Roll into meatballs using level tablespoons of mixture.
2. In a large nonstick frying pan, heat 1 tbsp oil over medium-high heat. Cook meatballs until browned all over and just cooked through. Remove from pan and cover to keep warm.
3. Add remaining oil to pan. Cook mushrooms, stirring, until just tender. Add paprika and stir until fragrant. Combine sour cream, chicken stock and cornstarch then add to pan. Cook, stirring, until sauce boils and thickens. Return meatballs and any juice to pan and stir until hot.
4. Meanwhile, cook fettuccine in boiling, salted water until just tender. Drain and serve with meatballs and mushroom sauce. Sprinkle with parsley.

ground pork, garlic, breadcrumbs, egg, olive oil, button mushrooms, sweet paprika, sour cream, chicken stock, cornstarch, egg fettuccine, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32350 (may not work)