Meat dishes

Meatballs in mushroom sauce

Tasty and tender meatballs in mushroom sauce. We advise you to make them larger, because they will taste good with any side dish, vegetables or salad. And the aromatic mushroom sauce will taste good even simply with bread.

So, let’s go to the kitchen and start cooking.

Meatballs in mushroom sauce – ingredients

  • For meatballs:
  • Pork – 1 kg.
  • Loaf – 150 g.
  • Eggs – 2 pieces.
  • Milk – about 1 cup (soak the loaf).
  • Salt – 1 tsp.
  • Pepper – ½ tsp.
  • Sweet paprika – 1,5 tsp.
  • Hot paprika – ½ tsp.
  • Flour – 1-2 cups for rolling meatballs.
  • Oil for frying.
  • For mushroom sauce:
  • Mushrooms – 200 g.
  • Red onion – 1 piece (medium).
  • Vegetable broth – 2 cups.
  • Oil – 2 tablespoons
  • Flour – 1 tbsp. with a hill
  • Salt – ½ tsp.
  • Pepper – ¼ tsp.
  • Oil for frying.
  • Parsley for sprinkling.

Meatballs in mushroom sauce – preparation

Cut the loaf into pieces and soak in milk. When it softens, squeeze it, but not too much, the softer should be slightly moist.

Grind the meat into mince, add to the meat, salt, pepper, paprika, egg, pressed loaf, mix.

From the minced meat, we form balls the size of an egg. When all the balls are formed, roll them in flour. Shake off excess flour. Heat the oil in a pan and fry the meatballs on all sides until golden brown.

Pour the broth into a large saucepan, bring to a boil and put the meatballs in it. Reduce the heat, cover and simmer for 25-30 minutes.

While the meatballs are stewing, prepare the mushroom sauce.

Cut the mushrooms into thin slices. Peel the onion and cut it into small cubes. In a pan, heat 2 tbsp. oil, lay out the onion, fry for a few minutes until soft.

Add mushrooms, salt, fry over high heat until all moisture evaporates.

Add 1 tablespoon of oil and fry over low heat for 7-8 minutes, stirring occasionally.

Put the fried mushrooms in a pan with meatballs, mix, and continue to cook over low heat.

Pour the rest of the oil into the pan in which the mushrooms were fried, melt it, add 1 tbsp. flour, mix thoroughly so that there are no lumps, pour ½ cup of broth from meatballs. Mix well with a whisk. When the sauce thickens, add a little more broth, pour the sauce over the meatballs, mix gently.

Bring to a boil, reduce heat and cook for another 7-8 minutes. Stirring slightly from time to time.

Before serving, sprinkle with finely chopped parsley.

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