Swedish  Meatballs  à  la  ROMA

Sausage meatballs

• 1 package (375 g) of ROMA mild Italian sausages, meat only
• 1/3 cup (25 g) of breadcrumbs
• 1 egg
• 1 garlic clove, minced
• 5 ml (1 tsp) mixed spices
• 1/2 tsp (2.5 ml) salt
• Pepper, to taste

Sauce

• 1 tbsp (15 ml) olive oil
• 1 onion, chopped
• 2 1/2 cups (225 g) of mushrooms of your choice
• 2 garlic cloves, minced
• 500 ml (2 cups) of beef broth
• 1/2 tsp (2.5 ml) of salt
• 125 ml (1/2 cup) cooking cream
• Pepper, to taste

Sausage meatballs

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix all the ingredients. Shape into golf ball–sized meatballs and place them on the baking sheet. Bake for 15 minutes. Set aside.

Sauce

1. While the meatballs are baking, heat the olive oil in a large saucepan over medium-high heat and fry the onion for 5 minutes, until browned. Add the mushrooms, garlic, spices, salt, and pepper, and cook for another 2 minutes.
2. Add the broth, bring to a boil, and let simmer for 15 minutes.
3. Add the cream and the meatballs to the sauce, and continue cooking for another 15 minutes over low heat.
4. Serve the meatballs with mashed potatoes.