Ingredients:

• 1 lb (454 g) ground Ontario pork
• 1 large egg
• 3 tbsp (45 mL) minced onion
• 2 tbsp (30 mL) chopped parsley
• 1 tsp (5 mL) salt
• 1/4 tsp (1 mL) paprika
• Pinch each ground nutmeg and black pepper
• 1 slice soft sandwich bread
• 1/4 cup (60 mL) milk
• 2 tbsp butter
• 2 tbsp (30 mL) all-purpose flour
• 1 1/2 cups (375 mL) vegetable broth
• 2 tbsp (30 mL) dry sherry or dry white wine
• Chopped fresh parsley (optional)

Cooking Instructions:

1. Place pork in a large bowl with egg, onion, parsley, salt, paprika, nutmeg and pepper.
2. In another bowl, break up bread and pour milk over top. Let stand for 5 minutes. Add to pork mixture and mix until well combined (mixture will be soft). Shape into about 20 meatballs.
3. In a large nonstick skillet, melt butter over medium heat. Add meatballs and brown all over. Remove to plate. Stir in flour and stir for 30 seconds. Slowly whisk in broth and sherry. Bring to a gentle boil and return meatballs and any accumulated juices into gravy.
4. Simmer gently, stirring occasionally for about 8 minutes and meat thermometer reaches 160ºF (71ºC). Sprinkle with parsley, if using.