Meatballs in Mushroom Sauce

How to prepare meatballs in mushroom sauce

1. Mix the ground meat with the crushed garlic, egg yolk, crustless bread soaked in milk, chopped parsley, salt, pepper and chili. Form small meatballs from this mixture. Moisten your palms every 2-3 meatballs, they'll form more easily. I got 25 meatballs.
2. Put just enough oil in a wide pan to cover the bottom in a thin layer. Fry the meatballs over medium heat until nicely browned on all sides. The meatballs don't need to be cooked through at this point, just brown them. Remove the meatballs onto paper towels to absorb the grease.
3. Drain the oil from the pan in which you fried the meatballs, leaving only about 3-4 tablespoons.
4. Add the onion and pepper, grated (or blended in a blender until they become a paste). Saute for 5 minutes.
5. Add the sliced mushrooms and saute for another 5 minutes, adding the crushed garlic in the last minute.
6. Deglaze with wine and let it simmer 1-2 minutes, until the wine evaporates.
8. Add the tomatoes blended in a blender until they become a paste. Add the seasonings (all types of paprika, porcini powder, 1 teaspoon salt and black pepper to taste). Simmer for 5 minutes, until the tomatoes reduce a bit.
9. Add the broth and rosemary. Bring to a boil. Simmer for 10 minutes over medium heat with the lid on.
   * I used 300ml chicken broth and 200ml water because that's all the broth I had left in the freezer
10. Adjust the sauce for salt. Add the meatballs to the sauce, reduce heat to medium-low and simmer covered for 30 minutes.
11. Mix the sour cream with about 10 tablespoons of sauce to raise its temperature. Add the sour cream to the sauce along with chopped parsley and stir gently so you don't crush the meatballs. Leave the pan on low heat for another 2-3 minutes.
12. Serve warm with mashed potatoes or boiled tagliatelle.

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