How to cook meatballs in a creamy mushroom sauce at home? Step-by-step recipe with a photo. Selection of products. Video recipe.
Are you thinking about preparing this dish or not? Definitely cook, I am sure that all eaters will like it. Minced meat balls with mushrooms, and even with a creamy sauce - this is a wonderful very tender and juicy homemade meal. The dish will definitely not leave anyone indifferent. The meatballs in a creamy mushroom sauce will appeal to everyone who loves a tasty and hearty meal. This recipe is suitable for every day, although I think it can be served on a festive table. Why not? The balls are tasty and beautiful, soft with a lot of delicious creamy mushroom sauce.
All the products you need are simple and affordable and can be bought at your local supermarket. Preparing dishes is completely simple and it will not take much time, than the recipe will appeal to all housewives. You can serve such meatballs with almost any side dish. this dish is absolutely universal. Pasta, porridge, rice, potatoes (fried, boiled or mashed), vegetables (stewed or baked), or just a fresh salad will do.
- Caloric content per 100 g - 152 kcal.
- Servings - 10
- Cooking time - 1 hour 45 minutes
Ingredients:
- Meat (any) - 500-600 g
- Vegetable oil - for frying
- Champignons - 200 g
- Semolina - 80 g
- Cream 10% - 150-200 ml
- Garlic - 2-3 cloves
- Onions - 1-2 pcs.
- Spices and herbs to taste
- Ground black pepper - pinch or to taste
- Salt - 1 tsp or to taste
Step-by-step preparation of meatballs in a creamy mushroom sauce:
1. Wash the meat, remove the film with veins and dry it with a paper towel. Pass it through the meat grinder auger. You can also use minced meat purchased. But it is better to take it home fresh. I cooked it from pork, but chicken fillet, veal and other meats will do.
2. Onions and garlic, peel, wash and also pass through the auger of a meat grinder.
3. Add semolina to the minced meat.
4. Season the minced meat with salt, black pepper and spices. I use sweet ground paprika and dried ginger.
5. Mix the minced meat well with your hands until smooth, passing it between your fingers. Then beat it off well. To do this, collect the minced meat with your hands, lift it 30 cm up and throw it back into the bowl to hear the slap. Do not lift very high or throw it forcibly to keep the kitchen clean. It is advisable to make such rolls at least 10. This action will allow the meat to release gluten, the meatballs will keep their shape and will not fall apart in the pan.
Leave the prepared minced meat for 20-30 minutes to swell the semolina. The semolina in the recipe replaces the eggs and additionally consolidates the minced meat.
If you replace the semolina with pre-soaked in cold water and squeezed bread (which is allowed), then add a raw egg to the minced meat to hold the mass together.
6. Form the meatballs from the minced meat. Choose their size and shape: small, large, round, oval. Do this with your hands moistened with water so that the minced meat does not stick to them.
7. Pour some vegetable oil into a frying pan and put on fire. Place the meatballs in the skillet.
8. Fry the meatballs on all sides over medium heat until golden brown.
9. Rinse fresh champignons, dry and leave small ones intact, and large ones cut into 2-3 parts. If the mushrooms are frozen, defrost them slightly so that they can be separated from each other.
10. In a skillet with heated vegetable oil or melted butter, fry the mushrooms until golden, stirring for 5 minutes. You can fry chopped onions with them.
11. Place the fried mushrooms and cream in a heavy-bottomed pan where the meatballs are. If you want the sauce to be thicker, first add 1 tablespoon to the cream. flour, stir and then pour the meatballs. If you want a lot of sauce, then keep the gravy level with the meatballs. If the amount of cream is insufficient, add a little water.
I use country heavy cream for the sauce, but commercial or heavy sour cream will work.
12. Boil the sauce, reduce the temperature to the lowest setting, cover the pan and simmer for 30 minutes, stir occasionally.
If desired, the formed meatballs can be baked in the oven (without pre-frying or fried). To do this, place them on a baking sheet, previously greased with vegetable oil. Add mushrooms, cover with sauce and simmer in a preheated oven for 30-40 minutes at 180 degrees. Baking times are approximate, so open the oven and be careful not to fry or dry the meatballs. It depends on the size and power of the oven, the thickness of the baking sheet and the number of cue balls on it.
Let the prepared meatballs in the creamy mushroom sauce cool slightly and brew under the lid. Then spoon onto a plate and pour over the sauce.
