Delighted Riverford Meat Box customer, Bub Stockbridge of Bristol , kindly sent us this lovely recipe for poached Riverford meatballs. Many thanks to you.

Ingredients - serves 2

8 meatballs
1-2 medium onions, halved and sliced
olive oil
3 cloves garlic, sliced
1tbsp wholegrain mustard
100ml crème fraiche
handful of pine nuts (preferably toasted)
250ml chicken stock
half a bunch fresh coriander, chopped
noodles to serve

Method

Heat a little oil in a deep sided frying pan, add garlic and onion and cook gently to soften. Push to side of pan. Add meatballs to pan and brown on all sides. Add stock and cook over a medium heat for 15 mins to cook meatballs through and to allow stock to reduce. If sauce gets too dry add more stock. Stir in mustard, crème fraiche and pine nuts. Taste and season if required.

Meanwhile cook noodles according to packet instructions. Place noodles in a mound on each plate. Put 4 meatballs on top of each then pour sauce over. Garnish with lots of chopped coriander.