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How to Make Meatballs

How to Make Mushroom Sauce


  • Button Mushroom, sliced 25.0 g
  • Cherry Tomato 50.0 g
  • Red Radish 25.0 g

Processed minced meat can be made into many tempting menu models. Chef Deden adds the typical Italian-style flavour and processed savoury mushroom sauce, to make the meat balls be a crowd favourite.



  1. How to Make Meatballs

    • Prepare a deep enough container, fill in minced meat, with Italian herbs.
    • Add salt and black pepper powder to taste (if necessary).
    • Stir until evenly distributed.
    • Add chicken eggs, stir again, then add wheat flour/breadcrumb, stir until mixed evenly.
    • Cover this container with a plastic film and store it in the refrigerator for about 30 minutes.
    • Remove from the refrigerator, then make the balls with the size of a ping-pong ball.
    • Heat the pan/griddle flat, add vegetable oil or can also clarified butter, let a little hot, then put one by one meat ball in the heat on the flat pan, each for 2 minutes to one side. Then basting until cooked enough, set aside on cooling wire.
  2. How to Make Mushroom Sauce

    • In a quite large container, place a demi glace powder, then add warm water/broth, stir until evenly distributed, set aside.
    • Heat sauce pan, add unsalted fresh butter/vegetable oil, let it melt and heat.
    • Put chopped onions and bay leaves, stir until the onions looks yellow.
    • Insert the sliced mushroom, stir-fry and stir until evenly distributed, then add the demi glace mix with the broth slowly, stir to make it not clot, add the broth/water if it feels too thick.
    • Let it slightly boil, add salt and black pepper powder.
    • Before the sauce is lifted and the fire is off, add fresh cream, then stir until evenly distributed, ready to serve the sauces.
  3. Garnish

    • Fried slices of button mushrooms with medium heat, then drain.
    • Slices cherry tomatoes and red radish thinly. Set aside.
    • Use ingredients that are ready to decorate the dish.