Homemade Meatballs with Mushroom Cream Sauce

Ingredients:

For the Meatballs:

500g minced meat (beef or a mix of beef and pork)

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

50g breadcrumbs

1 tsp paprika

Salt and pepper, to taste

Olive oil, for cooking

For the Cream and Mushroom Sauce:

250g button mushrooms, sliced

1 shallot, finely chopped

200ml thick sour cream

100ml chicken broth

1 tbsp Dijon mustard

Fresh parsley, chopped

Salt and pepper, to taste

Butter, for cooking

Instructions:

Preparing the Meatballs:

1. Mix the Ingredients:

In a large bowl, combine the minced meat, onion, garlic, egg, breadcrumbs, paprika, salt, and pepper. Mix until well combined.

2. Form the Meatballs:

Shape the mixture into golf ball-sized meatballs.

3. Cook the Meatballs:

Heat olive oil in a skillet over medium heat. Cook the meatballs, turning regularly, until golden brown and crispy on all sides. Remove and set aside.

Preparing the Cream and Mushroom Sauce:

4. Sauté the Shallots:

In the same skillet, melt a bit of butter and cook the shallots until translucent.

5. Cook the Mushrooms:

Add the sliced mushrooms and cook until golden brown.

6. Add the Broth:

Pour in the chicken broth and let it reduce by half.

7. Finish the Sauce:

Stir in the sour cream and Dijon mustard. Let the sauce simmer until it thickens slightly. Season with salt and pepper.

Assembly:

8. Combine Meatballs and Sauce:

Return the meatballs to the skillet with the sauce. Let them simmer for a few minutes to blend the flavors.

9. Plating:

Serve the meatballs hot, generously topped with the mushroom cream sauce and fresh parsley. Enjoy with pasta, mashed potatoes, or rice.

Bon appétit!

Tips and Variations

Meat Selection: You can use a mix of beef and pork for juicier meatballs, or stick to just beef if you prefer.

Herbs: Adding fresh herbs like thyme or rosemary to the meatball mixture can enhance the flavor.

Cheese: For a cheesy twist, add a small cube of mozzarella inside each meatball before cooking.

Vegetarian Option: Substitute the meatballs with plant-based meat alternatives or use a combination of beans and vegetables.

How to Store

Refrigeration: Store the meatballs and sauce in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the cooked meatballs and sauce separately in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.

Reheating: Reheat gently on the stove over low heat, adding a splash of broth or water if needed to prevent the sauce from thickening too much.

FAQs

1. Can I use other types of mushrooms?

Yes, you can use any mushrooms you prefer, such as cremini, shiitake, or portobello. They all add unique flavors to the sauce.

2. Can I make the meatballs in advance?

Absolutely! You can prepare the meatballs ahead of time and refrigerate or freeze them. Cook them just before serving for the best texture.

3. Is there a dairy-free option for the sauce?

You can substitute the sour cream with a dairy-free alternative like coconut cream or a plant-based sour cream. Adjust the seasoning as needed.

Enjoy making and savoring these delicious meatballs with mushroom cream sauce, a perfect comfort food for any occasion!