Creamy Chanterelles with Meatballs

Directions

1. In a bowl combine ground beef, coriander and chopped parsley plus a tablespoon of chopped fresh thyme. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix with hands until well combined. Roll into plum size small meatballs.
2. Heat olive oil in large pan over medium heat. Fry meatballs in batches until all are browned, but not cooked through. Set aside.
3. Reserve pan drippings. Add sliced onion green and red peppers,nutmeg and saute for 3-5 minutes. Add chanterelles and saute for 5 minutes.
4. Add white wine and scrape up flavor bits from the bottom. Return the meatballs in the pan and simmer for 8-10 minutes on low heat with lid on. Adjust seasoning.
5. When reduced add cream bring to a boil. Coat the meatballs with sauce. Finally add finely chopped parsley. And serve with fresh thyme leaves..