Meatballs in mushroom sauce
4 servings
120 minutes
Meatballs in mushroom sauce are a refined dish of Italian cuisine, combining the tenderness of meatballs with the rich flavor of white mushrooms. Historically, meatballs have been widely used in Italian gastronomy, and the addition of mushroom sauce brings depth and richness to the traditional recipe. Cream and white wine make the sauce velvety, while grapes add an unexpected sweet note. This dish is perfect for a cozy family dinner or festive table, offering a harmony of aromas and textures. Serving it with potatoes can create a complete meal that pleasantly surprises even the most discerning gourmets.
1
Soak the mushrooms in 100 ml of water for about an hour. Then squeeze and chop finely. Do not discard the mushroom infusion!
- Dried porcini mushrooms: 30 g
- Dry white wine: 120 ml
2
Boil the potatoes, cool them down, and chop them into small pieces.
- Potato: 250 g
3
Heat oil in a pan. Mix the minced meat with breadcrumbs, season with salt and pepper to taste, form meatballs, and fry them. Optionally, you can use mixed minced meat (e.g., beef and pork) and make meatballs with egg.
- Ground beef: 500 g
- Breadcrumbs: 50 g
- Salt: pinch
- Ground black pepper: pinch
- Vegetable oil: 3 tablespoons
4
Remove the meatballs from the pan and sauté the mushrooms in the remaining fat for a couple of minutes, then add wine and mushroom broth, cover with a lid, and simmer for 10 minutes.
- Dried porcini mushrooms: 30 g
- Dry white wine: 120 ml
- Dry white wine: 120 ml
5
Add cream to the pan and simmer for a couple more minutes.
- Cream: 300 ml
6
Preheat the oven to 200 degrees.
7
Chop the green onion and remove the grapes from the stems.
- Spring onion: 1 stem
- Green grapes: 150 g
8
Place potatoes, meatballs, grapes, green onions in a dish and pour everything with mushroom sauce.
- Potato: 250 g
- Ground beef: 500 g
- Green grapes: 150 g
- Spring onion: 1 stem
- Cream: 300 ml
9
Cover the dish and place it in the oven for 15-20 minutes.
