Meatballs in Creamy Cheese Mushroom Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can add a bit of rosemary to the sauce, but that's certainly a matter of personal taste. It pairs wonderfully with spaghetti!

Ingredients

Garlic - to taste
Ground meat - 14.1 oz
Salt - to taste
Ground Black Pepper - to taste
Pickled Chanterelles - 10.6 oz
Cream 22% - 17 fl oz
Butter - 0.7 oz
Cheese Spread - 3.5 oz
Vegetable Oil - 2 tablespoons
Chicken Egg - 1 piece

Step by Step guide

Step 1

I always use only fresh champignon mushrooms. Accordingly, wash and clean each mushroom. Cut them into small thin slices (1.5x1.5 cm). Place them in a heated frying pan after pouring in 1 tablespoon of vegetable oil. Sauté for about 5–7 minutes, then add the butter. Continue to sauté until the butter melts and the mushrooms are slightly browned. Transfer the cooked mushrooms to a saucepan. Pour in the cream and bring to a simmer over low heat.

Step 2

Prepare the meatballs. Finely chop the garlic (to taste) into the ground meat. Add salt and pepper to taste, and crack in the egg. Mix everything thoroughly. Pour 1 tablespoon of vegetable oil into the frying pan, form balls from the meat mixture — meatballs with a diameter of no more than 3 cm, and place them in the already heated frying pan. Sauté until browned. Place the cooked meatballs into the saucepan where the mushrooms are gently simmering in the cream.

Step 3

Grate the cheese (I use Maasdam cheese for this dish — it has its own interesting flavor) on a coarse grater, chop the garlic finely (to taste), and add it all to the same saucepan. Add salt and pepper to taste. Let it simmer for a bit, about 5–7 minutes. The sauce is ready!