Meatballs in creamy mushroom sauce

Name: Meatballs in creamy mushroom sauce
Total time: 30 min
Yield: 5
Ingredients: 1 small onion - cut into half rings; 200 g of champignons - you can slice them, I ground them into crumbs in a blender directly frozen; cream 20% - 200 ml; crumb garlic - 1 cube or crushed garlic 2 cloves; processed cheese "Druzhba" - 100 g; salt to taste; 600 g minced pork; 50 g mushrooms for meatballs; salt

Cookinero 12 Nov 2022

17600

How to cook Meatballs in creamy mushroom sauce

Step 1

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.

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Cooking time: 30 min

Servings: 5

Calories: 472.9 kcal

Fats: 36

Proteins: 27.4

Carbohydrates: 8.6

Ingredients

1 small onion - cut into half rings

200 g of champignons - you can slice them, I ground them into crumbs in a blender directly frozen

cream 20% - 200 ml

crumb garlic - 1 cube or crushed garlic 2 cloves

processed cheese "Druzhba" - 100 g

salt to taste

600 g minced pork

50 g mushrooms for meatballs

salt

Where to Buy Ingredients

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

Can I use a different type of meat for the meatballs?

Yes, you can substitute ground beef with ground turkey, chicken, pork, or a plant-based meat alternative for a different flavor or dietary preference.

What can I use instead of heavy cream in the sauce?

You can replace heavy cream with coconut milk, Greek yogurt, or a dairy-free cream alternative for a lighter or lactose-free version.

How should I store leftovers, and how long do they last?

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.

Can I make this dish vegetarian?

Yes, use plant-based meatballs and replace the cream with a dairy-free alternative. Mushrooms already provide a rich, meaty texture.

How can I make the sauce thicker?

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.

Can I freeze this dish for later?

Yes, freeze cooked meatballs and sauce in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently.

What sides pair well with this dish?

Serve over mashed potatoes, pasta, rice, or with crusty bread. A fresh salad or steamed vegetables also complements the creamy sauce.

Can I make smaller or larger meatballs?

Yes, adjust the size, but cooking time may vary. Smaller meatballs cook faster, while larger ones may need extra time in the oven.

Can I skip the cheese in the sauce?

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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