Meatballs Laboucherie Recipe
Pork and beef meatballs, mushroom pepper cream sauce
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Ingredients
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Meatballs
Mushroom Pepper Cream Sauce
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large bowl, combine the ground pork, ground beef, breadcrumbs, egg, minced garlic, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix until just combined.
- 2
Form the Meatballs
With your hands, form the mixture into meatballs about 2.5 cm in diameter. Place them on a tray or plate.
- 3
Cook the Meatballs
In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove from skillet and set aside.
Mushroom Pepper Cream Sauce
- 4
Sauté the Vegetables
In the same skillet used for the meatballs, add 1 tablespoon of olive oil. Once hot, add the sliced mushrooms and diced bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender.
- 5
Add Garlic and Cream
Add the minced garlic to the skillet and cook for an additional minute until fragrant. Pour in the heavy cream and stir to combine, allowing it to simmer for 3-4 minutes until slightly thickened.
- 6
Season the Sauce
Season the sauce with salt and black pepper. Gently return the meatballs to the skillet, coating them in the sauce. Allow to simmer for another 2-3 minutes to heat through.
- 7
Serve
Garnish with fresh parsley before serving. Enjoy your Meatballs Laboucherie!
