Creamy Mushroom Dill Meatballs

Bake in a hot oven 400. Add the ground beef ground pork egg salt pepper allspice nutmeg and garlic powder to the bowl of bread and milk along with the cooled onions.

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Prepare the meatballs first.

Creamy mushroom dill meatballs. Grate the onion into a large mixing bowl then add the ground turkey meat egg bread crumbs salt pepper coriander parsley and dill. Cook for around 5 minutes on a gentle heat until translucent. Place oven bag in 13x9x2-inch baking pan.

Melt butter in a frying pan over medium-low heat. Make the creamy mushroom sauce. Creamy Mushroom Sauce In a large skillet fry the mushrooms and onion in the butter until the onions are soft and the mushrooms have reduced in size and released most of their moisture.

Combine beef breadcrumbs water onions egg 1 12 teaspoon of the salt and pepper in a large bowl. Shape into 24 meatballs. Allow to cook for a minute.

Using a spatula or your hands gently combine the ingredients together just until uniform. Squeeze bag to blend ingredients. For the cream sauce melt the butter in a saucepan and then stir in the flour until there are no lumps.

To make the stock. The next day you can either dice the mushrooms or leave them whole its up to you. Cover and cook turning frequently until evenly browned 8 to 10 minutes.

2 Add flour chicken broth Worcestershire sauce and mustard to oven bag. Place on a jelly-roll pan. Do not overmix the meatball mixture.

Step 3 Pour cream of mushroom soup into a bowl. In the meantime peel and dice an onion. Add the mushrooms and garlic and cook for 3-4 minutes on a low-medium heat stirring frequently to ensure the onion and garlic dont burn.

Add the remaining ingredients for the mushroom gravy except for onion and heavy cream and cook slowly for 15-2h. Cover the mushrooms with 3 cups water and leave to soak overnight. Mix well with your hands until combined.

Preheat oven to 400F. To make the sauce heat the avocado oil in a sauté pan and add the shallot.

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