Скачать или смотреть Creamy Mushroom Meatballs (Swedish Meatball Style)

3. Ingredient List

*For the Meatballs:*
500 g (half a kilo) medium-fat ground beef
1 onion, grated
2 cloves garlic, grated
1 egg
1 tea cup breadcrumbs
1 tsp salt
1 tsp red pepper flakes
1 tsp black pepper
4-5 tbsp oil (for frying)

*For the Creamy Mushroom Sauce:*
1 onion, finely chopped
2-3 cloves garlic, grated
400 g mushrooms, thinly sliced
1 tbsp tomato paste
2 tbsp starch (cornstarch or potato starch)
4 cups cold milk (divided)
½ tsp salt
½ tsp black pepper
1 tea cup (½ pack) liquid cream
1 cup water (optional, if needed)
Parsley, chopped (for garnish)

4. Written Recipe Instructions

1. *Prepare Meatball Mixture:* In a large mixing bowl, combine the ground beef, grated onion, grated garlic, egg, breadcrumbs, salt, red pepper flakes, and black pepper. Knead the mixture thoroughly for a few minutes until well combined.
2. *Shape Meatballs:* Wet your hands slightly to prevent sticking. Take pieces of the mixture, roughly the size of a walnut, and roll them into balls. You can make them smaller if you prefer.
3. *Brown Meatballs:* Heat 4-5 tablespoons of oil in a pan over medium heat. Place the meatballs in the pan and fry them, turning occasionally, until they are lightly browned on all sides. They do not need to be fully cooked through at this stage. Remove them from the pan and set aside on a plate.
4. *Sauté Aromatics:* In the same pan with the remaining oil, add the finely chopped onion and sauté. Then add the grated garlic and sauté for another few minutes. (Add more oil if needed).
5. *Cook Mushrooms:* Add the sliced mushrooms to the pan. Cook over medium heat, stirring occasionally, until the mushrooms release their water and then reabsorb it.
6. *Add Tomato Paste:* Stir in the tomato paste and cook for a few more minutes.
7. *Make Sauce Base:* In a separate bowl, whisk the starch with 2 cups of cold milk until smooth. Slowly pour this mixture into the pan with the mushrooms, stirring constantly.
8. *Adjust Consistency:* The sauce will thicken. Add the remaining 2 cups of milk (and a cup of water if you prefer a thinner sauce). Bring to a gentle simmer.
9. *Season Sauce:* Add the salt, black pepper, and liquid cream. Stir well to combine.
10. *Combine and Simmer:* Add the browned meatballs back into the pan, spooning the sauce over them. Cover with a lid and let it simmer on low heat for about 10-15 minutes, until the meatballs are fully cooked through and the flavors have melded.
11. *Serve:* Garnish with chopped parsley and serve hot.

5. Tips & Tricks

*Prevent Sticking:* Wetting your hands makes shaping the meatballs much easier and prevents the mixture from sticking.
*Don't Overcook Initially:* Just lightly browning the meatballs is key; they will finish cooking in the sauce, ensuring they stay tender and juicy.
*Sauce Consistency:* The sauce will thicken as it sits. If it becomes too thick after simmering, you can thin it out with a little more milk or water.
*Mushroom Type:* You can use cremini, button, or any other mushroom variety you prefer.
*Cream Substitute:* For a lighter version, you can use more milk instead of cream, though the sauce will be less rich.

6. 6 Hashtags

#CreamyMushroomMeatballs
#SwedishMeatballs
#ComfortFood
#EasyDinnerRecipe
#TurkishKofte
#HomemadeMeatballs