Method:

• Combine the mince, garlic and grated onion in a bowl. Using your hands, mix well. Roll level tablespoons of the mixture into balls with lightly floured hands. Place the seasoned flour on a piece of greaseproof paper and carefully roll the balls in the flour, shaking off the excess.
• Heat half the oil and butter in a frying pan. Cook the balls in batches over medium heat, shaking the pan frequently until brown and adding more oil when necessary. Drain on paper towels.
• Heat the remaining oil and butter in the pan. Add the sliced onion and cook over medium heat for 3-4 minutes. Add the mushrooms and paprika and stir for 1-2 minutes. Stir in the combined tomato paste, mustard and stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the sour cream. Return the balls to the pan and stir until heated through. Season with salt and pepper and sprinkle with parsley. Serve with pasta.

Nutrition per serve.
Protein 33 g; Fat 35 g; Carbohydrate 6 g; Dietary Fibre 3 g; Cholesterol 140 mg; 2125 kJ (510 cal).