transfer half of the remaining meatballs to the pan. The
temperature will drop to around 300°F—adjust the flame
to maintain this temperature (the oil should continue to
sizzle vigorously but not smoke) and cook until the
meatballs are well browned on the first side, 1 to 2
minutes. Carefully flip them with a small offset spatula or
a fork and cook on the second side until well browned,
about 3 to 4 minutes longer. Using tongs, transfer the
meatballs to a paper-towel-lined plate. Repeat with the
remaining meatballs, allowing the oil to return to 350°F
before adding the second batch. Set the meatballs aside
(discard the oil or strain and save for another use).
- To make the sauce: Return the skillet to medium-high
heat, add 2 tablespoons of the butter, and heat until the
foaming subsides. Add the mushrooms and cook, stirring
occasionally, until they give up their liquid and start to
brown, about 8 minutes. Push the mushrooms to one side
and add the remaining tablespoon of butter to the center
of the skillet. Add the reserved 4 raw meatballs and mash
with a wooden spoon, then cook, stirring to break up the
meat, until it is no longer pink, about 1 minute.
- Add the onions, stir the meat, mushrooms, and onions
together, and cook, stirring occasionally, until the onions
are softened, about 3 minutes. Add the remaining garlic
and cook, stirring, until fragrant, about 30 seconds. Add
the flour and cook, stirring constantly, for 30 seconds.
Slowly pour in the chicken stock, scraping up any
browned bits from the bottom of the pan. Add the soy
sauce, heavy cream, and sugar, stir to combine, and bring
to a simmer.
