Pork meatballs with creamy mushroom sauce
A recipe for absolutely delicious pork meatballs in a super creamy and tasty mushroom sauce. The meatballs are juicy, soft on the inside, and have a crispy skin. But it's the sauce, which there is truly plenty of, that's the star of this dish because it tastes exquisite.
Ingredients
For meatballs:
- 2 pound /~900 grams ground pork meat
- 1 large onion finely chopped
- 2 tbsp fresh dill finely chopped
- 2 eggs
- 1/2 cup / 125 ml milk or buttermilk
- 3/4 cup / 90 grams bread crumbs
- salt and pepper to taste use at least 1/3 teaspoon of salt and 1/4 teaspoon of pepper
- vegetable oil for frying
For the creamy mushroom sauce
- 9 ounces / 250 grams cremini mushroom/white button mushroom champignon mushroom, sliced fairly thin, (weight given is approximate, you can add a bit more)
- 1,5 cups/360-375 ml chicken or veg broth you can replace it with water
- 1/2 cup / 125 ml semi-dry white wine optional
- 3/4 cup / 200 grams heavy/whipping cream
- 1 tbsp soy sauce If you're using broth instead of water, adding soy sauce is not necessary
- 1 tsp mustard, most preferably Dijon mustard
- 4 tbsp unsalted butter
- 1/4 cup / 30 grams all-purpose/plain flour for thickening the sauce
- salt and pepper to taste
- fresh parsley or fresh dill chopped
Instructions
- First, prepare the meatballs. Pour the breadcrumbs into a deep plate or bowl and pour the milk over the breadcrumbs. Mix well until the breadcrumbs are thoroughly combined with the milk to form something like a thick paste – panade. In a bowl, combine the minced meat, finely chopped onion, finely chopped dill, two eggs, salt, and pepper, as well as the breadcrumbs (this paste mixed with milk – this is a panade). Wet your hands with water and thoroughly combine/knead all the ingredients together. It is also worth hitting the meat against the bottom of the bowl or the table top a couple of times to allow air bubbles to escape.
- Form the meat into fairly even meatballs. You can scoop them with a regular spoon or, for example, an ice cream scoop, and lightly coat them in breadcrumbs or flour. And now… You can either fry the meatballs in a pan or bake them in the oven. If you want to fry them, heat the oil well in the pan and carefully place the meatballs in the pan. Fry for a few minutes on each side over medium heat (about 5 minutes on each side – the meatballs should have a brown crust and be cooked inside.)If you want to bake them in the oven, bake in a well-preheated oven at 180 degrees Celsius (375 degrees Fahrenheit) for about 40 – 45 minutes. Without convection.Put the fried or baked meatballs aside.
- Now prepare the sauce. Slice the mushrooms into thin slices. Wipe the pan in which you fried the meatballs with a piece of kitchen paper and melt the butter in the pan. When the butter has melted, add the mushrooms and fry them for about 5-6 minutes. After this time, sprinkle them with wheat flour (all-purpose flour, plain flour) and gently mix the mushrooms with the flour. Fry the mushrooms with the flour for one minute.
- Next, pour in the white wine (if you don’t use wine, don’t add it and skip to the next step) and keep it on the heat for one minute, stirring occasionally. Then pour in the cream, soy sauce, water (or broth) and mix well. Also add mustard, salt, and pepper. Keep on the heat for about 10 minutes – the sauce needs to noticeably thicken. At the end, add finely chopped parsley or dill.
- Carefully place the meatballs in the sauce and keep on low heat for about 2 minutes (to ensure the meatballs are warm).