POLISH MEAT BALLS with MUSHROOMS (Irene Sharff)
Instructions
  1. Soak dried mushroom in boiling water to cover and set aside
  2. Combine beef, eggs, matzo meal, 2 stock cubes, salt and pepper and form into 1” balls. (Yield 42 approx)
  3. Fry in neutral oil until browned. Drain and set aside
  4. In a large pan cook the onions in a little oil until soft. Add the garlic and cook for a further 3-4 mins, then add the mushrooms. Cook for a further 3-4 mins before adding the dried mushrooms, their water and the last 2 stock cubes. Cover with water and cook for 20 mins
  5. Add the meatballs, water to cover and simmer for 30-45 mins adjusting seasoning to taste
  6. Fold in crème fraiche and serve with mashed potatoes, rice or noodles. Decorate with chopped parsley