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Creamy Misket Meatballs Recipe

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Creamy Misket Meatballs Recipe
SERVES HOW MANY
for 4 people
PREPARATION TIME
15 minutes
COOKING TIME
30 minutes

Summer months are the months when chanterelles appear in abundance in our forests. It's time for this delicious mushroom to decorate the tables while you can get fresh ones. This time, we combine it with a delicious creamy sauce and tiny marble meatballs and enjoy it as a delicious dinner. If your ingredients are ready, follow our recipe.

 
Ingredients for Creamy Misket Meatballs Recipe
  • 400 grams of minced meat
  • 2 medium sized onions
  • 250 grams of yellow mushrooms (fresh)
  • 1 green village pepper
  • 200 ml. cream
  • 1/2 cup white wine (or water)
  • 1 teaspoon grated nutmeg
  • 1 teaspoon coriander
  • 1 teaspoon of salt
  • 1 teaspoon black pepper
  • 1 sprig of fresh thyme
  • 1/4 bunch of parsley
  • 1 tablespoon olive oil
  • 1 tablespoon butter

How to Make Creamy Misket Meatballs Recipe?

  • Clean the mushrooms with a brush without washing them.
  • Add salt, black pepper, coriander, chopped parsley and 1 spoon of chopped fresh thyme to the minced meat and knead.
  • Form them into small balls and fry them in a cast iron pan with 1 spoon of olive oil. Set the cooked meatballs aside.
  • Sauté the thinly sliced onions in the same pan. Add thinly sliced green and red peppers and mix.
  • Add the mushrooms that you cut into two or four depending on their size and sauté for a minute or two.
  • Add salt, black pepper, grated nutmeg and meatballs. After adding the white wine, cook the dish on low heat for 10-15 minutes.
  • Add the last cream and mix. After 1-2 minutes, turn off the pot. Add finely chopped parsley, garnish with fresh thyme leaves and serve hot.