Pork Meatballs with Creamy Mushroom Sauce

A somewhat Swedish vibe for this lovely supper, which can be served with rice or pasta.  For 4 people, mix 500g of minced pork, a thick slice of white bread turned into crumbs, a medium onion, finely chopped, 2 cloves of garlic, crushed, 1 egg, a tablespoon each of chopped dill and parsley, the zest of a lemon, and plenty of salt and pepper.  Mix well with your hands, then form into meatballs - whatever size you prefer, but I got 20 out of the mixture.  Brown the meatballs in oil, then finish off in the oven on a baking sheet at 180C for about 20 minutes to cook through.  Whilst that is happening, melt 40g of butter in a pan big enough to hold the meatballs later.  Over a medium heat, fry a finely-chopped medium onion for 5 minutes until soft and translucent.  Slice 500g mushrooms (I used chestnut mushrooms) and add to the buttery onions.  Stir and cook for a further 5 minutes.  Now stir in a tablespoon of flour and 300ml of vegetable or chicken stock.  Simmer for 5 minutes until thick and the flour has cooked out.  Now stir in a small (150ml) pot of double cream or equivalent of creme fraiche, along with a further tablespoon of chopped dill and parsley.  Taste for seasoning, add a squeeze of lemon juice, and stir in the now cooked meatballs.  Pork mince is good value, and can be substituted with turkey mince if you prefer. Either way, this qualifies for under a fiver!