Meatballs in mushroom sauce
Now that summer is here, it's great to be able to have easy meals ready to heat up when you get home from the beach or pool with the kids.
Today's recipe is one of those that always gets the thumbs up at home and the meatballs are always a hit. You can make them with your favorite meat, although beef is great.
For the meatballs
- 500 g minced beef
- 1 beaten egg
- 5 tablespoons of breadcrumbs
- 3 tablespoons of flour
- salt and nutmeg get ground
- 1 tablespoon olive oil
for the sauce
- 1 tablespoon extra virgin olive oil
- 250g shiitake mushrooms
- 2 tablespoons of oil
- 1/2 onion
- 1 tablespoon chopped thyme
- 3 garlic cloves minced
- 250 ml of white wine
- 180 ml of cream
- 100 ml of meat broth
Preparation
In a large bowl, put the meat, the egg, the breadcrumbs, and a pinch of salt and nutmeg in a bowl. We smear our hands with a little olive oil and form balls the size of a tablespoon (about 20 meatballs come out). We fry them in a little oil in the Bra Efficient Plus deep frying pan.
When they are ready, golden on all sides, we remove them and reserve.
Chop the mushrooms, garlic and onion separately and reserve.
Add the olive oil and when hot add the onion and minced garlic. When soft, add the chopped mushrooms and chopped thyme.
When the vegetables are ready, add the white wine and let it boil. Then add the cream milk and meat broth. We move well and return the meatballs and let cook between 5 and 10 minutes over low heat until the sauce has thickened.
Photography and recipe by Loleta .
