Meatballs & Chanterelle Mushroom Creamy Pasta
July 17, 2017
"Meatballs and Chanterelle mushrooms pasta is a delicious meal. Creamy and meaty at the same time, it is best served with Chanterelle mushrooms picked from the Swedish forest!"
- Serving Size: 1 (488.3 g)
- Calories 1226.5
- Total Fat - 61.6 g
- Saturated Fat - 30.8 g
- Cholesterol - 244.1 mg
- Sodium - 680 mg
- Total Carbohydrate - 117.7 g
- Dietary Fiber - 11.1 g
- Sugars - 33.8 g
- Protein - 51.1 g
- Calcium - 283.8 mg
- Iron - 7 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.6 mg
Rinse the Chanterelle or other wild mushroom.
Fry the mushrooms and onion in separate pans with butter. Sprinkle with thyme. The onions should be clear when finished.
Mix the ground beef, egg and fried onion together. Add salt and pepper to taste. Form small meatballs and fry in a little oil.
Pour the cream and sour cream in the mushroom pan and bring to a slow boil.
Once the mixture is boiling, add the fried meat balls.
Add salt and pepper to taste, and lower the heat and simmer the sauce until it is to your desired thickness.
Cook the pasta al dente. Add the pasta immediately to the sauce.
Mix the mozzarella in the warm pasta. Sprinkle with parsley.
Tips & Variations
No special items needed.