Turkey meatballs in chanterelle sauce

Turkey meatballs in chanterelle sauce

Fried, boiled, or stewed meatballs, called “pulpety” in Polish, are an indispensable element of Polish cuisine, but not exclusively. Meatballs are enjoyed worldwide and come in many different variations. Among the most interesting and least calorie-dense are turkey meatballs.

Ingredients – meatballs

  • Turkey: 500 g
  • Stale bread: 1 piece
  • Onion: 1
  • Garlic cloves: 2
  • Egg: 1
  • Low-fat milk: 60 ml
  • Oil: 40 ml
  • Salt: 2.5 g
  • Black pepper: 1.5 g

Ingredients – sauce

  • Chanterelle mushrooms: 250 g
  • Vegetable broth: 600 ml
  • Heavy cream: 110 ml
  • Parsley: 0.5 bunch
  • Onion: 1
  • Butter: 20 g
  • Salt: 1.5 g
  • Black pepper: 0.5 g


Pour milk into a bowl, then add the bread to soak. Wait until the bread absorbs the liquid. Peel and finely chop the In a large bowl, add minced turkey, soaked bread, onion, garlic, and the whole egg. Season with pepper and salt. Mix well.

After mixing, start kneading the mixture until all the ingredients are well combined. Shape the mixture into balls about 5-6 cm in diameter. Heat oil in a pan, then add the meatballs. Fry each side until golden brown. The meatballs should be golden from all sides. After frying, set them aside on a plate lined with paper towels to drain excess fat.

Peel and finely chop the onion. Wash, dry, and slice the chanterelle mushrooms. In a saucepan, melt butter, then add the onion. Sauté until translucent, then add the sliced mushrooms. Cook the mushrooms for 4-5 minutes until most of the water evaporates.

Pour in the vegetable broth and stir. Cook for a few minutes until the sauce starts to thicken. Pour the cream into a cup and slowly add hot sauce with a spoon, then mix. Add another spoonful and mix. Repeat several times until the cup is almost full. Pour the contents of the cup into the sauce. Stir vigorously. Season the sauce with salt and pepper, then mix. Cook for a few minutes until thickened.

Wash and chop the parsley, then add it to the sauce. Mix everything well. Towards the end of cooking, add the meatballs to the sauce. Let them simmer for a while and they’re ready! You can serve the meatballs with potatoes, rice, or alone with bread.

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