👨‍🍳 作り方

1. 1

   In a large bowl, combine ground pork, ground beef, chopped onion, minced garlic, egg, breadcrumbs, Krambambula liqueur, salt, and pepper. Mix well until all ingredients are evenly distributed.

   💡 プロのコツ: Do not overmix, as this can make the meatballs tough.
2. 2

   Form the mixture into small meatballs, about 1.5 inches in diameter.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs on all sides.

4. 4

   Remove meatballs from the skillet and set aside. In the same skillet, add sliced mushrooms and sauté until softened and browned.

5. 5

   Pour in the broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer.

6. 6

   Return the meatballs to the skillet. Stir in the sour cream, reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through and the sauce has thickened.

   💡 プロのコツ: Ensure the sauce doesn't boil after adding sour cream to prevent curdling.