Keto Polish Meatballs with Mushroom Sauce (Pulpety w Sosie Grzybowym)

Ingredients

• about 450 g Ground Pork
• 2 tbsp Flaxseed Meal
• 6 tbsp Water
• 1/2 medium Onion (grated)
• 2 cloves Garlic (minced)
• about 28.4 g Dried Mushrooms
• 1 cup Heavy Cream
• 2 tbsp Butter
• 1 cup Beef Broth
• 2 tbsp Parsley (chopped)
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. In a small bowl, combine the 2 tablespoons of Flaxseed Meal with the 6 tablespoons of Water; stir well and let this mixture sit for 5 minutes to thicken.
2. 2In a large mixing bowl, combine the about 450 g Ground Pork, the 1/2 medium grated Onion, the 2 cloves minced Garlic, 3/4 teaspoon of Salt, 1/4 teaspoon of Black Pepper, and the prepared flaxseed mixture. Mix thoroughly until just combined, then roll the mixture into approximately 2.54 cm diameter meatballs and place them on a baking sheet lined with parchment paper.
3. 3Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and an internal temperature of 71°C is reached when measured with a meat thermometer.
4. 4While the meatballs are baking, place the about 28.4 g Dried Mushrooms in a medium heat-proof bowl. Pour enough warm water over them to cover completely and let them soak for 15 minutes until softened, then drain and finely chop the rehydrated mushrooms into 0.635 cm pieces.
5. 5In a large skillet (e.g., 25.4-30.48 cm), melt the 2 tablespoons of Butter over medium heat. Add the about 28.4 g chopped Mushrooms and sauté for 5 minutes, stirring occasionally, until they are softened and lightly browned. Pour in the 1 cup Beef Broth and bring the mixture to a gentle simmer, continuing to simmer for 5 minutes to reduce slightly.
6. 6Stir in the 1 cup Heavy Cream, 1/4 teaspoon of Salt, and 1/4 teaspoon of Black Pepper into the skillet, bringing the sauce to a gentle simmer while stirring occasionally. Carefully add the baked meatballs to the simmering mushroom sauce and let them simmer together for 5 minutes, allowing the flavors to meld.
7. 7Garnish the dish with the 2 tablespoons of chopped Parsley and serve hot.

Substitutions

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