Creamy Chanterelles With Meatballs – a delicious recipe with chanterelles, ground beef, red pepper, green pepper, onions, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
Heat olive oil in large pan over medium heat. Fry meatballs in batches until all are browned, but not cooked through. Set aside.
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
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
When reduced add cream bring to a boil. Coat the meatballs with sauce. Finally add finely chopped parsley. And serve with fresh thyme leaves..
435
kcal
Calories
37
g
Fat
10
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 400 grams chanterelles, 300 grams ground beef, 1 red pepper, 1 green pepper, and more.
Yes, Creamy Chanterelles With Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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