Updated: Jan 2, 2020
300g ground beef
½ tsp dried thyme
1 tbsp grass-fed butter
100ml heavy cream
2 tbsp olive oil
Salt and pepper to taste
In a bowl, combine ground beef, egg, dried thyme, salt and pepper. Form the mixture
into approximately 20 meatballs. In a pan, heat up 2 tbsp olive oil and add as many
meatballs without overcrowding the pan. Brown on all sides and remove from pan.
In a separate pan, melt butter. Add finely chopped mushrooms, and saute for about
8-10 minutes, stirring frequently. Add heavy cream, bring to boil, and cook until the
sauce thickens. Season with salt and pepper.