Ingredients:

For the meatballs:

500 g of ground meat (beef or a mix of beef and pork)

1 small onion, finely chopped

2 garlic cloves, minced

1 egg

50 g of breadcrumbs

1 teaspoon of paprika

Salt and pepper

Olive oil for cooking

For the creamy mushroom sauce:

250 g of button mushrooms, sliced

1 shallot, chopped

200 ml of thick crème fraîche

100 ml of chicken broth

1 tablespoon of Dijon mustard

Fresh parsley, chopped

Salt and pepper

Butter for cooking

Instructions:

Preparing the meatballs:

1. In a bowl, mix the ground meat, onion, garlic, egg, breadcrumbs, paprika, salt, and pepper until well combined.

2. Shape the mixture into golf ball-sized meatballs.

3. Heat olive oil in a skillet and cook the meatballs over medium heat, turning them regularly, until golden brown and fully cooked. Set aside.

Preparing the creamy mushroom sauce:
4. In the same skillet, add a little butter and sauté the shallot until translucent.
5. Add the mushrooms and cook until golden.
6. Pour in the chicken broth and reduce by half.
7. Stir in the crème fraîche and Dijon mustard. Simmer until the sauce slightly thickens. Season with salt and pepper.

Assembly:
8. Return the meatballs to the skillet with the sauce. Cook for a few minutes to let the flavors meld together.

Serving:
9. Serve hot, topped with the sauce and garnished with fresh parsley. Pair with pasta, mashed potatoes, or rice.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4–6