Ingredients for the meatballs: 400 g of ground meat (50% lean pork meat & 50
veal meat); 80 g of finely ground breadcrumbs; 2 garlic cloves, cut into small
brunoise; 2 eggs; 2 tbsp of white wine; salt, black pepper, nutmeg, and parsley.
Ingredients for the sauce: 400 g of assorted mushrooms (fresh or canned); 1
small onion; 2 bay leaves; 1 stock cube; 1 glass of white wine; 200 ml of stock
(or same amount of water with a stock cube); salt & pepper.
Put the ground meat, the garlic, the parsley, the salt and the breadcrumbs in a
bowl and mix all the ingredients to get an homogeneous mass that will be kept
in the fridge for a couple of hours. Next, start forming the meatballs as usual
and cover with flour (not excessively), fry them in a pan with some oil and set
aside.
Later, fry the onion in a casserole on a medium fire, and once it is poached,
season to taste, add the meatballs, the stock, the wine and the bay leaves;
spoon the ingredients, and let simmer the preparation for an hour (if you use
canned mushrooms, add them 10 minutes before the conclusion of the recipe).
You can add some water if you see that the sauce gets too thick and the meatball are
not properly soft.
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Stewed Meat with Mushroom Cream (Carne con champiñones a la crema) (71)

72