3.5.1 Meatballs in mushroom sauce
Serves: 4
Time to actively work on it: 1 h
Ingredients
| Amount | Ingredient | Preparation |
| 500 | g | beef, veal, or pork mince |
| 1 | cup | panko breadcrumbs |
| 1 | | bunch dill | sprigs removed, finely chopped |
| 1 | | egg | lightly beaten |
| 2 | tbsp | olive oil |
| 20 | g | butter |
| 200 | g | mushrooms | sliced |
| 2 | tbsp | flour |
| 2/3 | cup | cream |
| 1.5 | tbsp | Worcestershire sauce |
| 0.5 | cup | water |
| |
Instructions
- Combine mince, breadcrumbs, half the dill and egg in a bowl.
- Make meat balls out of the mixture.
- Fry in batches, shaking pan occasionally, until browned on all sides.
Set aside.
- Heat remaining oil and butter in same pan over medium-high heat.
- Add mushroom and cook, stirring often, until golden.
- Sprinkle flour over and stir to combine. Cook for 1 minute.
- Stir in cream, Worcestershire sauce and water and stir until mixture
comes to the boil.
- Reduce heat and return meatballs to pan with sauce. Cook for 8
minutes or until cooked through.
- Stir through remaining dill and season with salt and pepper.
Notes:
Fits well to pasta and steamed broccoli or brussels sprouts.
