Quick meals: Make-ahead meatballs with creamy mushroom twist

Delicate poultry meatballs are often among the first meat dishes we serve to children. It's no surprise they develop a sentimental attachment to this dish. My kids have been enjoying meatballs with dill sauce since they were very young. Recently, I introduced them to a more flavorful option—mushroom sauce.

Mushroom sauce is a wonderful addition to many dishes. It's simple to prepare and requires only a few ingredients. Fresh mushrooms serve as the base, and when combined with broth and cream, they create an aromatic sauce. It pairs well with braised pork, buckwheat, or potato croquettes. Some also use it for stuffed cabbage rolls, and in my opinion, it complements meatballs perfectly. It's truly versatile.

The traditional recipe for mushroom sauce uses cream, but substituting it with mascarpone cheese is becoming increasingly popular. This alternative gives the sauce a velvety texture and rich flavor. You can also add onion, garlic, thyme, or marjoram, but when cooking for children, it's better to limit the spices. However, a sprinkle of finely chopped greens over the finished dish is definitely recommended.

Ingredients:

                                                  
• About 1 lb of ground pork or poultry
• 2 eggs
• 1 stale roll, previously soaked in milk
• About 7 oz of mushrooms
• About 2 cups of broth
• 1 bunch of dill
• About 2/3 cup of 18% cream
• Salt and pepper to taste
• 1-2 cloves of garlic (optional)
• Flour for mushrooms and coating the meatballs
• Your favorite spices: marjoram, paprika, or oregano to taste (optional)
• Oil and butter for frying
• Parsley or dill for serving

Preparation method:

                              
1. Place the ground meat in a bowl, add the squeezed roll soaked in milk, spices, and pressed garlic. Mix the filling thoroughly until all ingredients are combined.
2. With moistened hands, form meatballs from the mixture. Coat each in flour.
3. In a preheated pan with a little oil, fry the meatballs on each side until they are browned.
4. Prepare the sauce: rinse the mushrooms and slice them. Sauté them in melted butter. Season with salt and pepper at the end.
5. Dust the mushrooms with flour and mix thoroughly. Gradually pour warm broth onto the pan, stirring constantly to avoid lumps.
6. Season the sauce to taste, cook it for a few minutes, and then place the meatballs into it.
7. Cover and cook the entire dish for about 30 minutes. Finally, mix in the cream, tempered with some of the sauce.
8. Serve the meatballs sprinkled with chopped parsley or dill. They taste great with buckwheat or potatoes.