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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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
