Creamy Mushroom Dill Meatballs

Preheat oven to 400F. Bake in a hot oven 400.

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Cover the mushrooms with 3 cups water and leave to soak overnight.

Creamy mushroom dill meatballs. To make the stock. Add the ground beef ground pork egg salt pepper allspice nutmeg and garlic powder to the bowl of bread and milk along with the cooled onions. Make the creamy mushroom sauce.

Add the mushrooms and garlic and cook for 3-4 minutes on a low-medium heat stirring frequently to ensure the onion and garlic dont burn. The next day you can either dice the mushrooms or leave them whole its up to you. Using a spatula or your hands gently combine the ingredients together just until uniform.

To make the sauce heat the avocado oil in a sauté pan and add the shallot. Mix well with your hands until combined. Cover and cook turning frequently until evenly browned 8 to 10 minutes.

Melt butter in a frying pan over medium-low heat. Prepare the meatballs first. Cook for around 5 minutes on a gentle heat until translucent.

Step 3 Pour cream of mushroom soup into a bowl. Creamy Mushroom Sauce In a large skillet fry the mushrooms and onion in the butter until the onions are soft and the mushrooms have reduced in size and released most of their moisture. 2 Add flour chicken broth Worcestershire sauce and mustard to oven bag.

Grate the onion into a large mixing bowl then add the ground turkey meat egg bread crumbs salt pepper coriander parsley and dill. Squeeze bag to blend ingredients. Place on a jelly-roll pan.

Place oven bag in 13x9x2-inch baking pan. Do not overmix the meatball mixture. Shape into 24 meatballs.

Add the remaining ingredients for the mushroom gravy except for onion and heavy cream and cook slowly for 15-2h. For the cream sauce melt the butter in a saucepan and then stir in the flour until there are no lumps. Combine beef breadcrumbs water onions egg 1 12 teaspoon of the salt and pepper in a large bowl.

Allow to cook for a minute. In the meantime peel and dice an onion.

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