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Meatballs in a creamy mushroom sauce
- Published: 13 Feb 19
- Updated: 18 Mar 24
This Russian twist on meatballs is taken from Alissa Timoshkina’s cookbook, Salt and Time: Recipes from a Russian Kitchen.
![Meatballs in a creamy mushroom sauce](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/02/meatballs-768x960.jpg)
As she says in her recipe, the meatballs ”simply must be served with the fluffiest mashed potatoes and plenty of the creamy sauce to pour all over your plate.”
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Serves 4-6
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Hands-on time 15 min, cooking time 30 min
Ingredients
For the meatballs
- 500g minced beef
- 1 onion, finely diced
- 2 garlic cloves, grated
- 100g basmati rice
- 1 tablespoon mild vegetable oil, for frying
- Salt and freshly ground black pepper
For the sauce
- 1 tablespoon sunflower oil
- 200g button mushrooms, finely sliced
- ½ onion, finely diced
- 250g single cream
- 200ml stock (a ready-made vegetarian one would work here)
- 2 tablespoons finely chopped flat leaf parsley
- Salt and freshly ground black pepper
Method
- To make the ‘hedgehogs’, mix the minced beef with the onion, garlic, rice and parsley in a large bowl, and season with salt and pepper. Use 2 heaped tablespoons to form each ‘hedgehog’ or meatball. You should end up with 12.
- Set aside or refrigerate while you make the sauce. Heat up the oil in a large saucepan and fry the mushrooms and onion over a medium heat for 5–8 minutes. Add the cream and stock, season with salt and pepper to taste and cook for a further 8 minutes over a very low heat.
- While the sauce is simmering, cook the meatballs. Heat up the oil in a heavy-based frying pan or a shallow flameproof casserole dish and cook the meatballs for 40 seconds–1 minute on each side until they get a lovely crispy coating. Add the mushroom sauce, reduce the heat and simmer for 10 minutes.
- These ‘hedgehogs’ simply must be served with the fluffiest mashed potatoes and plenty of the creamy sauce to pour all over your plate.
- Recipe from March 2019 Issue
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