Lithuanian-style Meatballs with Creamy Mushroom Sauce

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 slices of bread, soaked in milk 2 slices of bread, soaked in milk
• 2 eggs 2 eggs
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 15g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, ground beef, chopped onion, minced garlic, soaked bread, eggs, dried thyme, dried marjoram, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown.
5. 5.
   Return the meatballs to the skillet with the mushrooms. Pour in the heavy cream and stir gently to combine.
6. 6.
   Reduce the heat to low and simmer the meatballs in the creamy mushroom sauce for about 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
7. 7.
   Garnish with fresh parsley before serving. Serve the meatballs with boiled potatoes or mashed potatoes.

Treat your ingredients with care...

• Ground pork and beef — Make sure to use lean ground meat for a healthier option. If desired, you can also use a combination of ground chicken and turkey.
• Mushrooms — Choose fresh mushrooms such as cremini or button mushrooms for the best flavor. Clean them gently with a damp cloth or paper towel before slicing.

Tips & Tricks

• For a lighter version, you can substitute part of the heavy cream with Greek yogurt or sour cream.
• Add a splash of white wine to the mushroom sauce for an extra layer of flavor.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the sauce during the simmering process.
• Experiment with different herbs and spices to customize the flavor of the meatballs to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Lithuanian-style Meatballs with Creamy Mushroom Sauce hot, garnished with fresh parsley. Accompany the dish with boiled potatoes or creamy mashed potatoes to soak up the delicious sauce.

Presentation advice

Arrange the meatballs in a shallow serving dish, spooning the creamy mushroom sauce over them. Sprinkle with chopped parsley for a pop of color. Serve the dish family-style, allowing everyone to help themselves to the meatballs and sauce.