Pork Balls With Mushrooms
|Lean ground pork||1 Pound|
|Egg||1 , lightly beaten|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Mustard||1 Teaspoon (Dijon / Prepared Spicy Brown)|
|Vegetable oil||1 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
1. In a mixing bowl, combine the pork, egg, thyme, oregano, salt, bread crumbs, and mustard. Shape the mixture into 1 1/2-inch balls.
2. Heat the butter and oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Cook the meatballs, uncovered, turning frequently, until browned on all sides—about 5 minutes.
3. Reduce the heat to low, add the mushrooms, and cook gently about 2 minutes.
4. Add the wine and chicken broth, and simmer, uncovered, for 10 minutes. Blend in the sour cream and simmer 5 minutes longer, until the sauce has thickened and the pork balls are cooked through. Serve hot over buttered rice or noodles with Shredded Carrots with Herbs and Lemon, or steamed broccoli with butter and lemon.