John Myers
Meatballs with Mushroom Cream
The perfect meatballs with mushroom cream recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 tbsp Oil
- 250 g Minced meat
- 1 tbsp Breadcrumbs
- 1 Egg
- 1 tbsp Mustard
- Salt and pepper
- 5 g Dried mixed mushrooms
- 200 g Mushrooms
- 1 Pickled cucumber
- 3 Stems Parsley
- 2 tbsp Oil
- 150 ml Whipped cream
- Dice the onion, sauté in a coated pan in 1 tablespoon of hot oil over medium heat until translucent and remove from the pan.
- Put the minced meat, egg, breadcrumbs, mustard, salt, pepper and half of the onion in a bowl. Knead everything into a smooth dough. With wet hands, shape about 6 meatballs from the dough and set aside on a plate.
- Chop the dried mixed mushrooms. Clean the mushrooms and cut into thin slices. Cut the pickled cucumber into slices. Pluck the parsley from the stalks and roughly chop.
- Heat 2 tablespoons of oil in a pan, fry the meatballs over a medium heat for about 10 minutes, turning once, then keep warm. Fry the mushrooms in the frying fat for 5 minutes. Mix in the remaining onion cubes, season with salt and pepper. Add the cream and mixed mushrooms, bring to the boil and Let simmer for 3 minutes. Stir in the cucumber slices and parsley, serve with the meatballs. We had mashed potatoes with it.
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