You will need
    • package of frozen meatballs,
    • 200 grams of sour cream fat content 15%,
    • 4-5 medium size mushrooms,
    • 2 tablespoons vegetable oil without smell
    • half of a large clove of garlic or one small clove
    • spices
    • salt to taste,
    • chopped fresh herbs
    • grated cheese – optional.
Wash, slice and sauté mushrooms in vegetable oil. Mushrooms can be taken raw or frozen. Vegetable oil would be good enough for frying. Can replace it with butter or margarine.
Preheat another skillet with vegetable oil over high heat. Put her meatballs. Cover the pan with a lid and slightly reduce the heat under the frying pan.
Add the sour cream to the frying mushrooms. Lightly salt, stir. Cook on slow fire, periodically stirring the sauce.
With a spatula flip the patties and again cover the pan with a lid. Burgers, still, get crisp, and the cover will protect you and your kitchen from splashes of oil, and patties under the lid will be unfrozen as a whole, not just the edges.
When chops are well browned on two sides, add the spices to the sauce and stir it carefully. Put the meatballs in the pan with the sauce. Cover the pan with a lid and simmer for fifteen minutes over low heat.
Turn off the flame under the skillet with the meatballs in the sauce. Crush the garlic, add it to the sauce and mix gently. Cover the pan with a lid and let stand for five minutes. Meatballs in creamy mushroom sauce is ready. They can be served with mashed potatoes, canned peas or the roasted vegetable mixture. Before serving, can sprinkle patties with chopped herbs.