Meatballs in Creamy Mushroom Sauce

Ingredients

For the meatballs

• 750g beef & pork mince
• 1 egg
• a pinch of salt
• a pinch of black pepper
• a pinch of dried garlic
• a pinch of dried thyme
• a pinch of dried parsley
• a pinch of ground paprika

For the sauce

• 400g closed-cup mushroom
• 3 garlic cloves
• 1 white onion
• 300ml fresh double cream ^{what is?}
• a pinch of salt
• a pinch of black pepper
• a pinch of dried thyme
• oil for greasing

For garnish

• a handful of fresh parsley

Method

Peel the onion and cut it into small pieces. Wash the mushrooms and slice them thinly. Mince the garlic.

Preheat the oven to 180 C.

Prepare a large baking tray and line it with parchment paper.

Let’s make the meatballs.

Combine the beef and pork meat, egg, and seasonings (salt, pepper, dried garlic, thyme, parsley, and ground paprika) in a large bowl.

Massage the mixture with your hands until it is smooth and the seasonings are well distributed.

Use a spoon to scoop out a portion of the meat mixture and form it into a ball about the size of a golf ball.

Wet your hands from time to time to prevent the mixture from sticking to them.

Place the meatballs on a baking sheet and bake in a preheated oven for 20 minutes, or until cooked through.

To check if the meatballs are cooked through, cut one in half and make sure that the centre is no longer pink.

While the meatballs are in the oven, we can start making the sauce.

Heat a bit of oil in a large frying pan over high heat. Add the mushrooms and stir regularly until they are cooked through and golden brown.

Add the onion and garlic and cook for about 10 minutes, or until softened. Then, pour in the double cream and season with salt, pepper, and thyme.

Bring to a boil and cook for 5 more minutes, or until the sauce thickens.

Reduce the heat and taste. Adjust the seasonings to taste.

When the meatballs are cooked through, carefully remove them from the oven and add them to the sauce.

Beef and pork give off a lot of fat after baking, so drain the excess fat before adding the meatballs to the sauce.

Carefully mix the meatballs with the sauce until they are evenly coated. Sprinkle with freshly chopped parsley and serve.