Author Notes
When you try these pork meatballs in a creamy mushroom sauce you WILL ask for seconds. Seriously delicious! —Jas
Ingredients
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1 pound
ground pork
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1
large onion, chopped and divided
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1
small garlic clove, minced
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4 cups
sliced mushrooms (white or Crimini)
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1 tablespoon
hot sauce
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3 tablespoons
chopped dill, divided
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1 tablespoon
chopped fresh parsley
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2
eggs
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4 tablespoons
butter
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3/4 cup
breadcrumbs
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1/4 cup
buttermilk (or sour cream)
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1/4 cup
white wine
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1/2 cup
heavy cream
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2 cups
water
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1
beef bouillon cube
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2 tablespoons
all-purpose flour
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salt and freshly ground black pepper to taste
Directions
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Preheat oven to 375 F degrees.
Chop the onion and dill if you’re using fresh (recommended). In a big bowl add the ground pork, garlic, half the chopped onion and half the dill. Add eggs, breadcrumbs, buttermilk, hot sauce and salt and pepper. Mix well and shape into meatballs. The size is up to you.
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Fry the meatballs, but don’t cook them completely through, about 3 min per side.
Transfer them to a parchment paper-lined cookie tray. Place them in the oven and bake for about 20-30 minutes, depending on their size.
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In the meantime start the sauce. First slice up the mushrooms. Mushrooms contain potassium and phosphorous and can lower estrogen levels which might reduce breast cancer susceptibility! Melt butter in a saucepan.
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Add remaining onions and sauté for a couple of minutes. Add the mushrooms and sauté for 10 minutes.
Sprinkle with flour and stir. Add broth, cream, wine, salt, and pepper. Cook for 10 minutes until sauce thickens. Remove the meatballs from the oven and add to the mushroom sauce. Add remaining dill and parsley to the sauce, stir, cover, and simmer for a couple more minutes.
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