Pork meatballs and forest mushrooms in a creamy sauce

Once again, this recipe is breathtaking, tasty and surprisingly simple.

It can be done as well on a Tuesday evening with the family as at an important reception.

The pork balls are tender and comforting and the mushrooms in forest sauce add a sophisticated touch to the dish.

All you have to do is accompany it all with greens, a vegetable of your choice or even a good rice and voila! In addition to wowing your guests, you can be proud to showcase Quebec products in your kitchen.

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Makes 4 servings.

Ingredients

Pork meatballs

• 1 1/2 ground pork
• 3 tbsp. tablespoonLes Savoureux sausage spices
• Fresh thyme (optional)
• 2 tbsp. tablespoon ofCanada Sauce ketchup
• 1 small onion, chopped

Note: this recipe does not require eggs or breadcrumbs. The spice blend already contains everything you need to make the meatballs hold together and are perfectly seasoned.

Ranger Sauce

• 1Forest mix of Quebec dried mushrooms
• Olive oil
• 1 cup 35% cream
• 1 French shallot or half an onion, finely chopped
• 1/4 cup of white wine
• 1/4 cup ofbone broth, or 1/2 cube of chicken broth or veal stock
• salt and pepper
• parsley or rosemary to taste

Preperation

Pork meatballs

1. Preheat the oven to 400 degrees Fahrenheit;
2. Combine all the ingredients in a bowl;
3. Make uniform balls about an inch in diameter;
4. Spread evenly on a baking sheet lined with parchment paper;
5. Bake for 20 minutes in the center of the oven.

Ranger Sauce

1. Soak the mushrooms in lukewarm water for 10 minutes;
2. In a hot pan, brown the shallot or onion in the oil for about 5 minutes;
3. Add the mushrooms and cook for about 5 minutes;
4. Add cream and reduce by half or until desired consistency;
5. Deglaze with the white wine and let evaporate for a few minutes;
6. Season to taste.

Presentation

Place the forest sauce at the bottom of a deep dish and add the meatballs on top. Garnish with a few sprigs of thyme if desired. Serve with your choice of greens, vegetables or rice.

Enjoy your meal.