Pork meatballs with mushrooms and cream sauce - how to prepare meat balls of minced meat and mushrooms, a step by step recipe photos
Offered today mushrooms and meat balls in cream sauce (they can be called meatballs or mitbolami - your choice) will delight consumers harmonious taste and quick cooking. This original and tasty meat dish of minced meat and mushrooms suitable for all menus - festive and everyday. Preparation of such a hot snack in haste will be for you even easier with my step by step photo processing-a recipe that shows in detail all the cooking.
- Milk - 25 ml;
- salt - to taste;
- ground pork - 300 g;
- mushrooms - 100 g;
- butter - 35 g;
- spices - to taste;
- onions - 1 pc .;
- yogurt - 2 tablespoons. l.
How to cook mushrooms and meat balls in cream sauce
Before you prepare fragrant pork meatballs with mushrooms, you need to prepare the stuffing. To create it to grind to a blender or grinder pork, bacon and onions, add spices, milk and leave for half an hour so that all components are uniformly impregnated with the tastes of each other.
In the meantime, we can chop on the plate washed and peeled mushrooms.
Fry the mushrooms in a mixture of butter and vegetable oil until golden.
Fragrant golden mushroom season to taste and remove from the pan.
With wet hands form small meatballs.
Fry the meatballs in the same oil used to cook the mushrooms.
Add to the mushrooms fried on both sides mitbolam.
all flavored yogurt without fillers or fat sour cream, stir and extinguish covered for 10-15 minutes. During this time, meatballs with mushrooms and cream sauce, we will reach the desired taste and smooth consistency.
Serve our original and hearty mushroom-meats to the table with a potato side dish or vegetable salad. Bon Appetit!
Mushrooms and meat balls in cream sauce please nutritious, delicious flavor and spicy taste. Mitboly offered in a sauce of cream and mushrooms are easy and quick cooking, and more - a nice feed. To create dishes need no more than half an hour! Recipes with meatballs I love very much and I hope that this extraordinary charcuterie forever dwell in your cookbook.