Ingredients

The following ingredients have 6 Servings
  • 2 pound ground pork
  • 1 large onion (chopped)
  • 3 tablespoon fresh dill (chopped)
  • 2 eggs
  • ¾ cup bread crumbs
  • ¼ cup buttermilk
  • 1 tablespoon hot sauce (I used Sriracha sauce)
  • salt and pepper to taste
  • vegetable oil ( for frying)
  • ½ pound cremini mushrooms (sliced)
  • 4 tablespoon unsalted butter
  • ¼ cup all-purpose flour
  • ¼ cup white wine
  • ½ cup heavy cream
  • 1 cups chicken broth
  • salt and pepper to taste

Instruction

  • Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
  • Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
  • Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
  • Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
  • Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
  • Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.