John Myers
Meatballs in Mushroom and Bacon Cream
The perfect meatballs in mushroom and bacon cream recipe with a picture and simple step-by-step instructions.
- 2 medium sized Potatoes
- Salt
- 1 Shallot
- 0,5 bunch Parsley
- 500 g Minced meat
- 3 tbsp Breadcrumbs
- 250 ml Whipped cream
- Pepper
- 2 tbsp Oil
- 200 g Fresh chanterelles
- 200 g King oyster mushrooms
- 50 g Ham air dried
- 150 ml Vegetable broth
- 4 tsp Creme fraiche Cheese
- 1 tsp Cranberries from the glass
- Wash the potatoes and cook for 20 minutes in boiling salted water, then rinse with cold water and peel. Peel and dice shallot. Roughly chop parsley.
- Knead the minced meat, potatoes, half of the shallot and parsley, breadcrumbs, 3 tablespoons of cream, pepper and salt.
- Shape the mixture into about 12 balls. Fry the meatballs in hot oil for 5-7 minutes.
- Clean the chanterelles with a brush.
- Cut the king oyster mushrooms into large pieces. Cut the ham into strips. Heat 1 tablespoon of oil in a saucepan. Fry the ham and the remaining shallot in it. Add the mushrooms and sauté them. Deglaze with the vegetable stock and the rest of the cream, bring to the boil. Season to taste with salt and pepper .
- Serve the meatballs and mushrooms with 1 dab each of creme fraiche and cranberries. Garnish with the remaining parsley and serve.
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