Meatballs in creamy mushroom sauce with crispy potatoes
Recipe for meatballs and crispy potatoes in a creamy mushroom sauce.
Servings 4 people
Calories 790kcal
Ingredients
Meatballs
- 300 g minced beef
- 300 g minced pork, or mixed minced veal and pork
- 1 onion, finely chopped
- 2 cloves garlic, grated or crushed
- 1 1/2 tbsp fine dried breadcrumbs
- 25 ml milk
- 1 egg
- Salt and freshly ground pepper
Mushroom sauce
- 50 g butter
- 400 g mushrooms, sliced or quartered
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 1/2 tsp Dijon mustard
- 2 tbsp plain flour
- 350 ml water
- 1 chicken stock cube
- 200 ml cream whipping cream (38% fat) or cooking cream
- 1/2-1 tsp red wine vinegar
- Gravy browning
- Salt and freshly ground pepper
- Oil
Potatoes and garnish
- 750 g small potatoes, halved
- Oil
- Dried thyme, salt and freshly ground pepper
- Chopped parsley, to finish
Instructions
- Mix the meatball ingredients together, season with salt and freshly ground pepper and chill the mixture if you have time.
- Toss the potatoes with a little oil, thyme, salt and freshly ground pepper, and roast them in the middle of a preheated fan oven at 200°C for about 30 minutes.
- Meanwhile, shape the mixture into meatballs and place them on a baking tray lined with baking parchment. Spray the tops lightly with cooking spray.
- When the potatoes have roasted for 30 minutes, move their tray lower down in the oven and place the tray of meatballs in the middle. Turn the oven up to 210°C fan and cook the meatballs and potatoes for a further 20 minutes or so, until the meatballs are cooked through and the potatoes are crisp and golden.
- While the potatoes and meatballs are in the oven, make the sauce in a frying pan.
- Melt the butter in a frying pan and fry the mushrooms over a high heat until they have released their liquid and it has cooked off. Set a few aside for the top, if you like.
- Turn the heat down to medium, add the onion and garlic, and fry until the onion is translucent.
- Stir in the mustard, sprinkle over the flour and stir to combine, then add the water, stock cube and cream. Stir the sauce well.
- Adjust the colour with gravy browning, and season the sauce to taste with red wine vinegar, salt and freshly ground pepper.
- Fold the meatballs into the sauce along with half of the roasted potatoes. Arrange the remaining roasted potatoes on top, along with the reserved mushrooms if using, and finish with freshly ground pepper and chopped parsley.
Nutrition
Calories: 790kcal | Carbohydrates: 52g | Protein: 30g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 200mg | Sodium: 914mg | Potassium: 1440mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1128IU | Vitamin C: 42mg | Calcium: 122mg | Iron: 5mg