Creamy Chanterelles With Meatballs

1. 1

   In a bowl combine ground beef, coriander and chopped parsley plus a tablespoon of chopped fresh thyme. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix with hands until well combined. Roll into plum size small meatballs.

2. 2

   Heat olive oil in large pan over medium heat. Fry meatballs in batches until all are browned, but not cooked through. Set aside.

3. 3

   Reserve pan drippings. Add sliced onion green and red peppers,nutmeg and saute for 3-5 minutes. Add chanterelles and saute for 5 minutes.

4. 4

   Add white wine and scrape up flavor bits from the bottom. Return the meatballs in the pan and simmer for 8-10 minutes on low heat with lid on. Adjust seasoning.

5. 5

   When reduced add cream bring to a boil. Coat the meatballs with sauce. Finally add finely chopped parsley. And serve with fresh thyme leaves..

* Per serving · 4 servings · Values may vary.