Sunday,23 September, 2018
Current issue | Issue 1156, (11 - 17 July 2013)
Sunday,23 September, 2018
Issue 1156, (11 - 17 July 2013)

Ahram Weekly

Sufra Dayma: Meatballs in creamy mushroom sauce

Serves 6
500 gms minced beef
1 onion (grated)
1 tsp crushed garlic
2 tbsp parsley leaves (finely chopped)
1 egg
1/4 cup breadcrumbs
1 tbsp balsamic vinegar
1 tbsp pouring cream
Juice of one lemon
1/2 tsp dried thyme
Salt + pepper

Mix all ingredients together, after beating egg with vinegar, cream and lemon juice.  Make balls in the size of a medium-small lemon.  Lay them in one layer in a slightly oiled non-stick oven pan and bake uncovered, in a moderate preheated oven (220 degrees), until slightly browned; almost 20 minutes.  Remove from oven and leave covered aside.

Mushroom Creamy Sauce:
250 gms fresh mushrooms (sliced)
1 tbsp finely chopped onion
2 garlic cloves (finely sliced)
1 tbsp fresh basil (finely shredded)
2 tbsp sour cream
1/2 cup pouring cream
1/2 cup grated red tomatoes (skin discarded)
1 tbsp grated Parmesan cheese
Extra Parmesan (to sprinkle)
Butter + olive oil
Salt + pepper

Sauté onion and garlic in butter and oil mixture, only until translucent.  Add mushroom and sauté until slightly browned. Add basil and stir until fragrant. Season with salt and pepper. Add grated tomato and creams. Stir until almost brought to a boil.  Add grated Parmesan, stirring until cheese is melted. Add meatballs to sauce, just to heat mixture, then serve immediately with spaghetti and extra Parmesan on top.
Ramadan Kareem…

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