Hungarian Meatballs - cooking recipe

Ingredients

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

Preparation

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.
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.
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.