- 50 Grams (gm) Butter
- 500 Grams (gm) Meatballs
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2 Cups Puck Mushroom Sauce
- Parsley, chopped for garnishing
- Heat butter in a non-stick pan over medium heat and cook the meat balls. Season to taste and sauté for 2 minutes.
- Pour Puck Mushroom Sauce to completely cover the mixture and simmer for 10 minute.
- Garnish with chopped parsley and serve.