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Meatballs in creamy mushroom sauce

Author
Cookinero 12 Nov 2022
18600
Meatballs in creamy mushroom sauce

How to cook Meatballs in creamy mushroom sauce

Step 1

Meatballs in creamy mushroom sauce

We make meatballs (I got 20 pieces), put a piece of mushrooms in the middle of each.

Step 2

Fry meatballs until golden brown. Preheat oven to 200°C.

Step 3

For the sauce: Fry the onion, add mushrooms or mushroom crumbs. Frozen mushrooms will immediately release juice. Simmer it for 5 minutes, stirring. Add cream, salt, bring to a boil. Cut the cheese into pieces, add, stir. At the end put the garlic. Remove from fire.

Step 4

Arrange meatballs in a refractory form, pour sauce and bake for 20-25 minutes.

Meatballs in creamy mushroom sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute ground beef with ground turkey, chicken, pork, or a plant-based meat alternative for a different flavor or dietary preference.
You can replace heavy cream with coconut milk, Greek yogurt, or a dairy-free cream alternative for a lighter or lactose-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the sauce from separating.
Yes, use plant-based meatballs and replace the cream with a dairy-free alternative. Mushrooms already provide a rich, meaty texture.
If the sauce is too thin, simmer it longer to reduce, or add a small amount of cornstarch slurry (1 tsp cornstarch + 1 tbsp water) while stirring.
Yes, freeze cooked meatballs and sauce in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently.
Serve over mashed potatoes, pasta, rice, or with crusty bread. A fresh salad or steamed vegetables also complements the creamy sauce.
Yes, adjust the size, but cooking time may vary. Smaller meatballs cook faster, while larger ones may need extra time in the oven.
Yes, the cheese adds richness but can be omitted. The sauce will still be creamy and flavorful from the mushrooms and cream.

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