Angie's Recipes . Taste Of Home: Roast Meatballs with Creamy Shiitake Sauce

Wednesday, December 11, 2024

Roast Meatballs with Creamy Shiitake Sauce

Juicy tender meatballs in a delicious creamy shiitake mushroom sauce served with a simple leafy salad. Easy, comforting and incredibly delicious! You can serve them with mashed potatoes, polenta, noodles or bread if you ain't on low carb diet.
Had to remove bouquet garni before roasting because my baking pans are too small. If you used one large baking pan, then pour the sauce over meatballs with herbs.

Meatballs	Sauce
500 g Minced meat (I used half beef half lamb) 60 g Dried apricots, finely chopped (currants, prunes or raisins all great) 40 g Breadcrumbs - use gluten-free if required 2 Shallots, peeled and minced 6 Garlic cloves, peeled and minced 1 tsp Ground black pepper 3/4 tsp Fine sea salt 1 tsp Ground mace or nutmeg 2 tbsp Flat parsley, finely chopped (plus 1 tbsp for garnish) 1 tbsp Tallow, ghee or chicken schmaltz	15 g Dried shiitake, cut each into 3-4 chunks 400 ml Hot beef stock 1 tbsp Tallow, ghee or chicken schmaltz 1 Large onion, chopped 2 Garlic cloves, finely chopped 200 g Brown mushrooms, halved or quartered if large 150 ml Dry white wine 1 Bouquet garni (bay, sage, thyme, and mugwort) 300 ml Double cream

Meatballs

Sauce

500 g Minced meat (I used half beef half lamb)
60 g Dried apricots, finely chopped (currants, prunes or raisins all great)
40 g Breadcrumbs - use gluten-free if required
2 Shallots, peeled and minced
6 Garlic cloves, peeled and minced
1 tsp Ground black pepper
3/4 tsp Fine sea salt
1 tsp Ground mace or nutmeg
2 tbsp Flat parsley, finely chopped (plus 1 tbsp for garnish)
1 tbsp Tallow, ghee or chicken schmaltz

15 g Dried shiitake, cut each into 3-4 chunks
400 ml Hot beef stock
1 tbsp Tallow, ghee or chicken schmaltz
1 Large onion, chopped
2 Garlic cloves, finely chopped
200 g Brown mushrooms, halved or quartered if large
150 ml Dry white wine
1 Bouquet garni (bay, sage, thyme, and mugwort)
300 ml Double cream

In a large mixing bowl, combine all the meatball ingredients, except for the tallow, using your hands to mix them thoroughly. Shape the mixture into 18-20 meatballs.
Heat 1 tablespoon of oil in a frying pan over a medium heat and brown the meatballs until golden (in batches if necessary), about 6 to 8 minutes. Divide amongst individual baking dishes, or transfer to one large baking dish.
Preheat the oven to 200C/400F. Soak the porcini in the hot lamb stock while you start making the sauce. Heat the tallow in the same pan as before then gently cook the onion, garlic and mushrooms for about 5 minutes.
Increase the heat and continue cooking until the ingredients begin to caramelise, then add the white wine and the bouquet garni. Allow the wine to bubble and reduce for about 2 minutes. Tip in the soaked shiitake and stock and let the liquid reduce for a further 5 minutes.
Add the cream and stir vigorously to fully incorporate. Pour the sauce over the meatballs and bake for 20-30 minutes until golden and bubbling.
Scatter with the parsley and serve with your favourite salad and bread or noodles to soak up the sauce.