Method:
In a large bowl, mix together the minced meat, egg, onion, garlic, scallions, parsley, salt and pepper. Form into even-sized ravioli
Heat the olive oil in a large frying pan. Brown the meatballs on all sides for about 5-7 minutes. Remove from the pan and reserve.
In the same pan, add the mushrooms and stir until golden.
Pour in the chicken stock and reduce for 5 minutes.
Add old fashioned cream and mustard. Mix well to make a creamy sauce.
Put the meatballs in the pan and simmer for 10 minutes, until the meatballs are well cooked.
Serve the meatballs wrapped in the mushroom sauce and garnish with fresh parsley.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Kcal: 350 kcal per serving
Serves: 4 people
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