Meatballs in creamy mushroom-tomato sauce are pure childhood memories for me. My grandma always cooked them on Sundays, and the smell of fried ground meat and mushrooms hung in the whole house for hours. Her secret was, in addition to a lot of love of course, the onion soup, which gave the sauce this special depth. I have refined her recipe over the years until it was the way I like it best today - with a little kick of cayenne pepper. The secret of this dish lies in the quality of the ingredients. The mixed ground meat should not be too lean, as the fat is a flavor carrier and makes the meatballs juicier. The breadcrumbs ensure the binding and prevent the meatballs from falling apart during frying. The mushrooms bring an earthy note to the sauce, while the tomatoes provide a pleasant acidity that balances the dish. The cream makes the sauce creamy and softens the acidity of the tomatoes. The cayenne pepper is optional, but I think it gives the whole thing a certain something. The preparation in the Thermomix® is very simple. While the rice simmers in the steamer insert, you can take your time to take care of the meatballs and the sauce. It is important not to cut the mushrooms too small so that they do not fall apart during cooking. The tomatoes should also not be cooked for too long, otherwise they will lose their fresh taste. If you like it even creamier, you can use crème fraîche instead of whipped cream. Be careful when seasoning with salt, as the onion soup is already salty. It is better to try it first and then season it again. For a vegetarian version, you can replace the ground meat with a mixture of lentils, rice and finely chopped vegetables. Instead of cream, you can also use cashew cream or coconut milk. If you like it vegan, make sure that the onion soup does not contain any animal ingredients. Smoked paprika powder or a pinch of chili are suitable as a spice alternative to cayenne pepper. The meatballs are traditionally served with long-grain rice. But mashed potatoes, pasta or just a fresh baguette for dipping in the sauce also go well with it. If you like, you can refine the dish with a dollop of sour cream or yogurt. A fresh salad rounds off the dish. Leftovers of the meatballs in sauce can easily be stored in the refrigerator and taste almost even better the next day, as the flavors have then really infused. They can also be frozen well. The sauce can also be prepared and frozen separately. So you always have a delicious meal ready when you need to be quick.

Meatballs in creamy Mushroom-Tomato-Sauce

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Description

Ingredients (13 ingredients)

Preparation (8 steps)

Cook rice

Prepare meatballs

Prepare mushrooms

Fry meatballs

Prepare tomatoes

Prepare sauce

Refine sauce

Serve

Finished cooking? Great! 🎉

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