Meatballs in creamy mushroom sauce (low carb)
Today we have another fantastic low-carb recipe for you: You absolutely have to try these meatballs in mushroom cream from @sandraskochblog.
The Adamant® Comfort Pan is ideal for preparing this dish and is suitable for all hob types. You can flip pancakes in no time. Handle metal turners with confidence. You can sear at high heat or cook gently, let sauces bubble until all the ingredients have come together into a harmonious whole. And finally present the result proudly on the table. Our Adamant® Collection does all of this effortlessly. After eating, cleanup is also easy. Made in Germany for the highest standards.
Enjoy trying it out.
10 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500 g | Minced beef or beef tartare |
| 500 g | Mushrooms |
| 1 | Onion |
| 200 g | Cream |
| 200 g | Herb Creme Fraiche |
| 100 ml | Vegetable broth |
| Salt, pepper, sweet paprika | |
| A little oil for frying. | |
| Some chopped parsley | |
| Optional: 1 tsp cornstarch for thickening |
Instructions
Step 1 of 5:
Clean the mushrooms and cut them into thick slices, finely chop the onion. Season the minced meat with salt, pepper, and paprika, knead well, and shape into small balls.
Step 2 of 5:
Heat oil in the Frying Pan and sear the balls on all sides, then remove them from the Frying Pan. Fry the onions and mushrooms, deglaze with the vegetable stock, cream, and creme fraiche, stir everything together, and season with a pinch of salt and pepper.
Step 3 of 5:
Simmer for 2-3 minutes, then add the meatballs and let simmer gently for about 15 more minutes.
Step 4 of 5:
If you like, you can thicken the whole thing at the end with 1 tsp cornflour (mix it first with a dash of water, then quickly stir it into the sauce and let it simmer until it thickens).
Step 5 of 5:
Serve with chopped parsley and enjoy
