Meatballs in Chanterelle Mushroom Sauce | Juicy & Creamy

Peel and very finely chop the onion and garlic. Set aside half of the chopped onion and garlic for the meatballs and keep the rest for the sauce. Wash the parsley, shake dry, and chop finely. Thoroughly clean the fresh chanterelles and, depending on size, halve or quarter them.

In a bowl, mix the mixed minced meat with the egg, breadcrumbs, half of the chopped onion and garlic, half of the parsley, as well as marjoram, salt, and freshly ground pepper. Shape the mixture with lightly moistened hands into bite-sized, even meatballs.

Heat the clarified butter in a large, heavy frying pan. Fry the meatballs all around over medium to high heat for about 5 to 6 minutes until golden brown. Then remove them and keep warm in the oven preheated to 80 °C.