Meatballs & Chanterelle Mushroom Creamy Pasta

Prep Time
Cook Time
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"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!"

Original recipe yields 4 servings


  • 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

Step 1

Rinse the Chanterelle or other wild mushroom.

Step 2

Fry the mushrooms and onion in separate pans with butter. Sprinkle with thyme. The onions should be clear when finished.

Step 3

Mix the ground beef, egg and fried onion together. Add salt and pepper to taste. Form small meatballs and fry in a little oil.

Step 4

Pour the cream and sour cream in the mushroom pan and bring to a slow boil.

Step 5

Once the mixture is boiling, add the fried meat balls.

Step 6

Add salt and pepper to taste, and lower the heat and simmer the sauce until it is to your desired thickness.

Step 7

Cook the pasta al dente. Add the pasta immediately to the sauce.

Step 8

Mix the mozzarella in the warm pasta. Sprinkle with parsley.

Tips & Variations

No special items needed.