• 400g beef mince, lean
  • 1 small onion, grated
  • 25g fresh multigrain breadcrumbs
  • 10g parsley, fine chopped flat leaf
  • 1 egg, lightly beaten
  • 60g butter
  • 2 leeks, finely chopped
  • 2 garlic cloves, crushed
  • 600g flat mushrooms, diced
  • 35g plain flour
  • 1l chicken stock
  • 150ml thickened cream
  • toasted bread, to serve


1 Preheat oven to 200°C. Mix the mince, onion, breadcrumbs, half the parsley and egg. Season. Roll tbsps of mixture into balls. Place on a greased baking tray. Spray with oil and bake for 10 mins until golden.

2 Melt the butter in a pan until the butter begins to foam. Add the leeks and garlic and cook, stirring often, for 3–4 mins until soft.

3 Add the mushrooms. Cover and cook, for 10 mins until tender. Add the fl our and cook, stirring constantly, for 2 mins. Gradually add stock, stirring constantly. Bring to the boil, reduce heat and simmer, stirring occasionally for 10 mins.

4 Remove from the heat and blend. Return to the saucepan, stir in cream and meatballs until hot. Season, sprinkle with remaining parsley. Serve with toasted bread.