Homemade meatballs with mushroom cream sauce
Ingredients :
For the meatballs:
500g minced meat (beef or mix beef and pork)
1 small onion, finely chopped
2 cloves of garlic, minced
1 œuf
50 grams of cap
1 teaspoon of paprika
Salt and pepper….
Olive oil for cooking
For the cream and mushroom sauce:
250 gm mushrooms from Paris, sliced
1 échalote, hachée
200 ml of thick sour cream
100 ml of chicken broth
1 tablespoon of Dijon mustard
Fresh parsley, chopped
Salt and pepper….
Butter for cooking
Instructions:
Preparing meatballs:
Mix minced meat, onion, garlic, egg, capelure, paprika, salt, and pepper in a bowl until you get an even texture.
Form balls the size of a golf ball.
Heat olive oil in a skillet and cook the dumplings over medium heat, flipping regularly, until well golden and crispy. Book them in.
Preparation of the cream and mushroom sauce:
4. In the same pan, add a little butter and stir the shallot until it becomes translucent.
5. Add the mushrooms and cook until golden brown.
6. Pour the chicken broth and let cut in half.
7. Infuse sour cream and Dijon mustard. Let simmer until sauce thickens slightly. Season with salt and black pepper..
Assembly:
8. Put the meatballs back in the skillet with the sauce. Bake for a few minutes so the flavors mix well.
Service:
9. Serve hot, drenched in sauce and topped with fresh parsley. Serve with pasta, mashed potatoes or rice.
Prep time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Portions: 4-6
