Homemade Meatballs with Creamy Mushroom Sauce

Assembly:

Return the meatballs to the pan with the sauce.

Cook for a few minutes so that the flavors blend well.

Service:

Serve hot, drizzled with sauce and garnished with fresh parsley.

Serve with pasta, mashed potatoes or rice.

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Servings: 4-6
To vary this recipe, you can replace the beef with chicken, turkey or a mixture of pork and veal for softer meatballs.

Add fresh herbs like thyme or basil to the sauce to enhance the flavors. If you prefer a lighter version, opt for low-fat crème fraîche or Greek yogurt.

For a crunchy touch, incorporate pieces of toasted walnuts or almonds into the meatballs.

Finally, adjust the seasoning to your taste, adding a pinch of chilli or a touch of white wine to the sauce for even more character.

To store the meatballs with their cream and mushroom sauce, place them in an airtight container once they have cooled.

They keep in the refrigerator for 3 to 4 days.

For longer storage, you can freeze them for up to 2 months.

When defrosting, leave them in the refrigerator for several hours or overnight.

Reheat them gently in a pan or in the microwave, adding a little water or broth to prevent the sauce from drying out.

Homemade meatballs with cream and mushroom sauce provide a balance of protein, fat and carbohydrates.