Polish Mushroom Stuffed Meatballs

Stuffing:

1. Prepare vegetables: Chop the onions very finely. Set aside. Clean the mushrooms with kitchen paper and chop them finely. Set aside.2 onions + 5.5 oz mushrooms
2. Cook onions: Melt the butter in a large cast-iron skillet or heavy-bottomed pan that you will use for frying the meatballs later as well. Cook the onion until translucent. Remove half of the cooked onions and place them into the bowl used for making the meatball mixture.1 tablespoon butter
3. Add the mushrooms to the onions left in the skillet and continue cooking for about 5 minutes or until the juices released by the mushrooms are evaporated. Add salt and pepper to taste, 1 tablespoon of the flour, and stir well. Cook for a further 2 minutes while stirring often. Stir in the chopped dill and set aside to cool slightly.

Meatballs:

1. Combine: Soak the bread in a little water. Place the ground meat into the bowl with the cooked onions. Add the grated garlic cloves, the squeezed-out bread, one of the eggs, thyme, salt, and pepper to taste.1 slice white bread + onions + 1 lb mixed ground beef and ground pork + 2 garlic cloves + 1 egg + a good pinch of dried thyme + fine sea salt and pepper
2. Beat the second egg in a small bowl.
3. Place the remaining flour onto a plate.
4. Shape meatballs: Divide the meat mixture into eight parts. Take one portion into your wet hand and flatten it. Add some of the mushroom filling in the middle and form a meatball. Flatten it again slightly and turn it into the flour on the plate. Place on another plate and form the remaining meatballs. Wet your hands a few times in between; it will make things easier.
5. Wipe the skillet or pan clean with some kitchen paper. Heat the remaining oil in the skillet.
6. Turn the meatballs into the flour again, and shake them gently to remove the excess flour. Dip them into the egg and place them into the hot pan.
7. Cook on medium-low heat for 6 minutes. Turn the meatballs on the other side and turn the heat down to low. Cover the pan and continue cooking on low heat for about 10 minutes or until the meatballs are cooked through.
8. Serve hot with mashed potatoes and pickles.