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In a bowl, combine minced meat, egg, chopped onion, garlic, breadcrumbs, milk, parsley, and mustard. Mix well until evenly combined.
Shape the mixture into small meatballs, about 3 cm in diameter.
Heat a pan over medium heat and brown the meatballs on all sides. Remove and set aside.
In the same pan, melt butter and sauté garlic and mushrooms until soft and golden.
Pour in the cream, season with salt and pepper, and let simmer until the sauce thickens slightly.
Return the meatballs to the pan and cook for another 5–7 minutes until fully cooked and coated with sauce.
Garnish with fresh parsley before serving.
Serving and storage tips:
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