Creamy Mushroom Meatballs with Mashed Potatoes

Name: Creamy Mushroom Meatballs with Mashed Potatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 500 g pork or turkey mince; 600 g floury potatoes such as Maris Piper or King Edwards; 1 apple, peeled, cored and grated; 1 onion, chopped; 2 cloves garlic; 300 g mushrooms, sliced; 300 g peas or green beans; 50 g butter; 50 ml milk; 20 g grated Parmesan; 2 tbsp olive oil; 1 small bunch fresh thyme leaves; 200 g half-fat crème fraîche; 1 to taste salt and black pepper

Tender pork or turkey meatballs are simmered in a creamy mushroom and thyme sauce, then served with buttery mashed potatoes and green vegetables. It is a hearty, family-friendly dinner with rich flavor and a comforting, home-cooked feel.

Servings4 Portions

Prep Time25 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

pork or turkey mince
500 g
floury potatoes such as Maris Piper or King Edwards
600 g
apple, peeled, cored and grated
1
onion, chopped
1
garlic
2 cloves
mushrooms, sliced
300 g
peas or green beans
300 g
butter
50 g
milk
50 ml
grated Parmesan
20 g
olive oil
2 tbsp
fresh thyme leaves
1 small bunch
half-fat crème fraîche
200 g
salt and black pepper
1 to taste

Step-by-Step Instructions

Place the potatoes in a large saucepan of salted boiling water and cook for about 15 minutes, or until tender when pierced with a knife. Drain well, return them to the warm pan, then mash with the butter and milk until smooth. Season with salt and black pepper, cover, and keep warm.

While the potatoes cook, mix the mince, Parmesan, grated apple, salt, and black pepper in a bowl until just combined. Shape into meatballs about the size of a ping-pong ball. Heat 1 tbsp olive oil in a wide pan over medium heat, then brown the meatballs on all sides for 4-5 minutes. Transfer to a plate; they will finish cooking in the sauce.

Add the remaining 1 tbsp olive oil to the same pan. Cook the onion for 8-10 minutes, stirring often, until soft and translucent. Add the garlic, mushrooms, thyme, salt, and black pepper, then cook for about 10 minutes more, until the mushrooms are tender and most of their liquid has evaporated.

Reduce the heat to low and stir the crème fraîche into the mushrooms to make a creamy sauce. Return the meatballs and any resting juices to the pan, cover loosely, and simmer for 5-7 minutes, or until the meatballs are cooked through and hot in the center.