These meatballs with mushroom sauce and cream is one of those dishes that you do one day to change, to try something different and end up being part of your usual recipe book because at home I love it. In recipes, we learn this time to prepare some meatballs in cream sauce, very similar to the Strogonoff sauce that will surely delight the lucky one to try them … do we put the apron?
| 🚻 2 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make meatballs with mushroom and cream sauce: |
| For the meatballs :: 1 kilogram of beef minced from veal 3 eggs 5 tablespoons of breadcrumbs 1 small onion 1 pinch of ground garlic 1 pinch of ground pepper ground pepper | For the sauce :: 2 medium onions 250 grams of mushrooms 200 milliliters of cream 1 pinch of sweet paprika 1 pinch of ground black pimenta 1 pinch of ground garlic 1 jet of extra virgin olive oil extra 1 pinch of SAL 1 glass of white wine |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried |
Ingredients to make meatballs with mushroom and cream sauce:
1. We elaborate the homemade meatballs starting to peel the onion and with the help of the chopper we chop it very finite until it is almost liquid.
2. In a wide source we put the minced meat and add the chopped onion and mix very well. Then we put the eggs one by one and mix in each addiction.
3. Add the breadcrumbs tablespoon in spoonful and we mix.
4. We add a pinch of ground garlic and pepper and mix well with the help of a fork or a kitchen spatula. We will let the mixture in the very covered refrigerator because it is easier to handle the cold dough. The mass of the minced meat meatballs must acquire a consistency that allows us to form balls preventing it from stuck in the hands. If it is a hard dough, every time we try to make a meatball it will get rid of it, so to fix it we can incorporate an egg (or a splash of cognac); On the other hand, if the dough is too soft, what will happen is that we will be stuck to our hands and we will not be able to boil it, so we can fix it by throwing a little more breadcrumbs and mix until we get the right texture.
5. We prepare a large pan with plenty of oil and heat it. We are taking portions of the dough with a spoon and form balls with our hands. When the oil is very hot we put them in the pan and fry the meatballs on both sides. We do the same with all the dough.
6. As they leave, we are placing them on a plate or large source with absorbent paper to remove excess oil and that the meatballs are less fatty in mushroom sauce, which with the cream is already enough to give them melosity . We reserve.
7. To prepare the mushroom sauce and cream we peel onions and split them in julienne (by strips). We started to poach them in a pan with a little oil and in the meantime, we wash and laminate the mushrooms.
8. We add them to the pan and let out along with the onion. After five minutes or so we add the white wine, the paprika, the pepper, the garlic and the salt, stir and let the meatball sauce with the canyñones cream until it has reduced almost entirely. At that time we put the cream, mix well and add the meatballs. We remove again and let the set between 5 and 10 more minutes.
9. We serve the meatballs with mushroom and cream sauce and enjoy! You can also prepare the day before and heat before serving, either in the pan or in the microwave, which makes them an ideal recipe to take work. And after preparing them I recommend a visit to my blog the blog Cuca secret sweets, I wait for you!
Trick: Of course, we are not going to use all the meatballs for this recipe. I put 5 to 8 per person according to each others appetite and size. The rest freezes them and they come great to make food quickly on another occasion.
