Meatballs in Morel Cream Sauce
By: Jenn Smith
May 11, 2015
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A meatball recipe perfect for your next party, dinner, lunch, or snack (I won't tell). Don't have Morels? no worries, use button mushrooms!
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Notes and Tips for Success
16oz ground Meat (turkey, venison or beef – we prefer venison… but any are good).
12oz ground sausage
1/4 of a large onion (about 1/4 of a cup chopped)
1/2 -1 carrot – depending on the size (about 1/4 of a cup chopped)
1/2 – celery stock – depending on the size (about 1/4 of a cup chopped)
1 tsp. black pepper
1/4 tsp. salt
2 tsp. garlic powder
1 cup bread crumbs
2 tbsp. peanut oil for frying
Morel Cream Sauce Ingredients:
About 10-12 oz. of morel mushrooms (if you don’t have morel mushrooms, button mushrooms work as well).
2 cups of heavy cream
1/4 cup plus 2 tbsp. of all-purpose flour
2 cups chicken stock (if you used beef or venison use beef stock)