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For the sauce
- 250 g
(9oz) half-fat créme fraîce
Finely grated zest of 1 lemon (or to taste)
Large handful fresh basil, torn
- Step 1
Whiz the mushrooms in a food processor until they are finely chopped (if you don't have a food processor, then finely chop them by hand).
- Step 2
Heat 1tbsp of the oil in a large frying pan over high heat. Cook the mushrooms until they are tender and any liquid in the pan has evaporated. Set aside to cool completely.
- Step 3
To the mushroom pan, add the cheese, ground almonds, grated onion, breadcrumbs, soy sauce, egg and some seasoning. Form the mixture into walnut-size balls (about 16).
- Step 4
Heat the remaining oil in a large clean frying pan over medium heat, and fry the balls in batches if needed (and turning occasionally) for about 5min until golden and piping hot (they might flatten slightly during frying). Set aside in a serving bowl and cover well with foil to keep warm
- Step 5
To make the sauce, melt the crème fraîche in the empty pan, then stir in the lemon zest (to taste), basil and some seasoning. Serve the sauce on top of the meatballs alongside some with rice or pasta.
Freeze ahead
Fry the meatballs then leave to cool completely. Open freeze on a baking sheet and when solid, bag or box the balls and freeze for up to three months. To serve, arrange on a baking tray and cook from frozen in an oven preheated to 200°C (180°C fan) mark 6 for 15-20min until piping hot. Complete recipe.
Per Serving:
- Calories: 462
- Fibre: 2 g
- Total carbs: 30 g
- Sugars: 4 g
- Total fat: 32 g
- Saturated fat: 13 g
- Protein: 16 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
