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Meatballs in Chanterelle Mushroom Sauce | Juicy & Creamy
(0)
50 min
Under an hour
Gurkerl Küche
Saftige faschierte Bällchen aus bestem gemischtem Hackfleisch, schonend angebraten und vollendet in einer herrlich cremigen Eierschwammerlsauce mit frischer Petersilie und Majoran. Ein herbstlicher Klassiker der österreichischen Hausmannskost, der pure Gemütlichkeit auf den Tisch zaubert.
Ingredients
Preparation method
Preparation & shaping meatballs
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.
Searing & preparing sauce
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.
Chef's tip
Fresh chanterelles are best cleaned dry using a brush or paper towel. Never wash them in water, as they will soak it up and lose their delicate flavor.
For an especially creamy sauce, a teaspoon of sour cream can be stirred in. The meatballs can also easily be prepared the day before.
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