My recipe today for Hearty German Meatballs with Caraway Mushroom Cream Sauce is a “recipe re-do” from one I shared years ago on my blog (January of 2012 to be exact), which I called simply enough German Meatballs in Cream Sauce. This new version uses heavy cream in place of the evaporated milk I used back in 2012, does away with the beer completely and replaces it with beef stock, and I added a bunch of fresh mushrooms and stone ground mustard to pump up the flavor. Wunderbar!!
These delicious turkey meatballs are as light as air, and they have the lovely, vibrant flavors that only orange and cilantro can provide.
But the thing that really puts these meatballs on the map is one of my favorite nuts of all time…CASHEWS!! Need I say more?!?
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