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Stuffed Meatballs with Sautéed Mushroom Sauce

Ingredients

Stuffing

  • 4 French shallots, chopped

  • 2 teaspoons garlic, chopped

  • 2 tablespoons vegetable oil

  • 1 cup panko breadcrumbs

  • 1 cup milk

  • 2 eggs

  • 4 packages Dalisa bratwurst sausages

  • 1/2 cup finely grated fresh parmesan cheese

Garnish

  • 1/2 cup chicken broth

  • 1/2 cup 35% cream (heavy cream)

  • 450 g white mushrooms, sliced thick

  • 2 tablespoons vegetable oil

  • 8 green onions, chopped

  • 1 French shallot, finely sliced

Preparation

Stuffing

  1. Place the rack in the center of the oven. Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
  2. In a small saucepan over medium-high heat, brown the shallots and garlic in the oil. Set aside for later.
  3. Add the breadcrumbs, milk, and eggs, and mix together. Stir in the garlic and shallots.
  4. Season with pepper and mix well with your hands.
  5. Form large meatballs and place them in the baking dish. If desired, refrigerate at this stage.
  6. Bake for 45 minutes, or until the meatballs are fully cooked.

Garnish

  1. In a large skillet over high heat, brown the mushrooms in the oil. Season with salt and pepper.
  2. Add the green onions and shallot. Continue cooking for 2 minutes, stirring.
  3. In a measuring cup, mix the cornstarch with the broth and cream. Pour the broth mixture into the skillet. Stir well. Refrigerate, if desired.
  4. Remove the dish from the oven. Spoon the mushroom and broth mixture over the meatballs.
  5. Set the oven to "broil." Bake for 5 minutes, or until the meatballs are golden brown and the sauce thickens slightly.
Only the best on your plate.

Only the best on your plate.