Pork meatballs with mustard cream

Acid and a little bitterness keep the cream from coating the whole table.

Dry Riesling or a modest red; mustard-seed soda if skipping alcohol.

Refrigerate in sauce up to 3 days or freeze a month. Reheat covered over low heat; loosen with broth.

• Ground pork1.5 lb
• Fresh breadcrumbs0.5 cups
• Heavy cream0.75 cups
• Dijon mustard2 tbsp
• Chicken broth1 cup
• Egg2 ea
• Onion2 ea
• Allspice0.5 tbsp
• Cider vinegar0.5 tbsp
• Milk0.25 cups

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

The pot takes as long as it takes. The cooking time is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for pork meatballs with mustard cream, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Brown, deglaze, cover, and cook low. Overnight rest improves the sauce. Reheat in its own liquor.
5. The pot takes as long as it takes. The cooking time is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.
6. Holds about 90 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Dry Riesling or a modest red; mustard-seed soda if skipping alcohol.
8. Leftover route: Refrigerate in sauce up to 3 days or freeze a month. Reheat covered over low heat; loosen with broth.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.