Meatballs in a creamy mushroom gravy scented with fresh thyme. The meatball mix makes a little over 1 lb, so you will have some extra testers to fry up and taste the seasoning, or have as a snack.
Meatballs (you can use 1 lb prepared meatballs instead of making your own)
¼ cup dried, powdered mushrooms such as porcini or chanterelles
½ cup breadcrumbs
1lb ground pork preferably shoulder
1teaspoon chopped fresh thyme
1large egg
1Teaspoon Kosher slat
1small clove of garlic, grated
¼cup heavy cream
½ teaspoon chopped fresh thyme
1oz yellow onion, minced
1splash Brandy
Mushroom Gravy
4Oz Fresh mushrooms chopped or sliced depending on the mushroom
2cupsmeat stockpreferably homemade
½cupsour cream at room temperatureor use heavy cream
2tablespoonsall purpose flouror equivalent
3tablespoonslight olive oil or butter
Splash of brandyoptional
Kosher saltto taste
1large shallotfinely diced or ½ cup finely diced yellow onion
1dash Worcestershire sauce
Instructions
Meatballs
Sweat the garlic and onion in a small pan with 1 teaspoon of oil for 2-3 minutes or until translucent. Remove them to a bowl you will mix the meatballs in (I like to use a stand mixer).
Mix the breadcrumbs and dried mushrooms if using. Heat the cream until hot, then pour over the mushrooms and breadcrumbs. Cool for a minute, then beat in the egg. Mix in the ground pork and remaining ingredients, roll in to balls and reserve.
Brown the meatballs well, until golden brown, then remove and reserve. Add the mushrooms and cook in the fat for 3-4 minutes, or until they've released their water, then add shallot or onion and cook for a few minutes more. See note*
If the pan looks dry, add some more fat. Add the flour and cook for 1 minute, stirring to coat with the fat. Add the brandy if using and cook for a minute.
Gradually add the stock, dash of Worcestershire. Add themeatballs back to the pot, and and simmer on the lowest heat possible until the meatballs are tender, about 45 minutes (if you want to use heavy cream instead of sour cream, add that now).
Before serving, stir in the sour cream, thyme, and heat through, but do not boil. Taste for salt, adjust as needed, then serve. These would love to be alongside mashed potatoes.
Notes
Baking the meatballs
Instead of browning, you can line a baking sheet with parchment, put the meatballs on it and bake until beginning to turn golden brown. Start at 425 for 10 minutes.