Ingredients

Instructions

1. 1

   Put the ground meat, egg, breadcrumbs, milk, grated onion, garlic, and spices into a bowl and mix well. Set aside for a few minutes.

2. 2

   In the meantime, you can chop the mushrooms and onion for the sauce.

3. 3

   Shape the mixture into meatballs, trying to make them similar in size. Using a fork can help measure the same amount of filling each time.

4. 4

   In a deep pan, heat ghee (or another fat) and place the meatballs on medium heat. Do not overcrowd the pan; cook in 2 batches to make turning easier. Fry for about 5–7 minutes per side until browned and partially cooked. It's normal if the outside is slightly raw at this stage.

5. 5

   On the same pan, add more ghee and sauté the onion for 2–3 minutes until translucent, then add the mushrooms. When they release their juices, it will be easy to scrape the meat stuck to the bottom. Cook for 7–8 minutes until they darken and taste ready. Then add salt, thyme, and nutmeg, and cook for another minute before sprinkling 2 tablespoons of flour and mixing until it combines with the fat. Meanwhile, prepare the chicken broth.

6. 6

   Pour the broth over the mushrooms and stir well. Add the meatballs – now they should all fit as they shrink while cooking. Cover and simmer for about 10 minutes.

7. 7

   Uncover and cook a few more minutes until the sauce reaches your desired thickness. Add a splash of wine vinegar to enhance the flavor and cook briefly. Finally, add cream to taste and adjust salt and pepper if needed.

8. 8

   Remove from heat and sprinkle with parsley or dill.