Meatballs in creamy mushroom sauce
4 servings
60 minutes
Meatballs in creamy mushroom sauce are a refined dish with a delicate flavor infused with the aromas of forest mushrooms and cream. French cuisine is renowned for its ability to combine simple ingredients and transform them into culinary masterpieces. These meatballs, soft and juicy thanks to rice and egg, are first fried to a golden crust and then simmered in a rich mushroom sauce. The cheese crust baked in the oven adds a special texture to the dish and enhances the creamy taste. This dish is perfect for a cozy family dinner or festive gathering, where each bite reveals its harmony of flavors and aromas. Served with herbs and fresh bread, it pairs wonderfully with a glass of white wine.
1
Mix the minced meat, boiled rice, egg, 1 finely chopped onion, salt, and pepper. Knead the resulting mixture well.
- Minced meat: 500 g
- Rice: 200 g
- Chicken egg: 1 piece
- Onion: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Roll a ball the size of a ping-pong ball or slightly larger and fry it in vegetable oil.
- Vegetable oil: 4 tablespoons
3
Chop the mushrooms and the remaining onion. Fry them in oil in a separate pan.
- Mushrooms: 200 g
- Onion: 2 pieces
- Vegetable oil: 4 tablespoons
4
Pour in cream, season, bring to a boil. The sauce is ready.
- Cream: 200 ml
- Salt: to taste
5
When the meatballs are fried, place them in a dish, pour sauce over them, sprinkle with grated cheese, and put in an oven preheated to 180 degrees.
- Cheese: 50 g
6
Bake for 30 minutes. You can sprinkle with grated cheese and herbs when serving.
- Cheese: 50 g