Meatballs in Creamy Mushroom Sauce
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I don’t know if you’re like me but when I hear the word “meatballs”, I get hungry! Besides being an incredible comfort food, they can be made with different proteins. They can be served over pasta, in a sandwich 🥙 or just as is with some mashed potatoes and veggies.
 
There are several recipes 🧆 on the website like Korean Meatballs, Ragoût de Boulettes & Pattes de Cochon which is Pork Stew with Meatballs, Italian Meatballs that can be used for a nice submarine, Swedish Meatballs, and many others. Now, let’s add another one… Meatballs in Creamy Mushroom Sauce!
 
Oh my, gosh 🤩!!!
These well-seasoned little guys are simply fabulous! Added to a lovely creamy mushroom sauce, the combination is magical! It’s incredibly tasty and an amazing weeknight recipe! This is another great satisfying meal to add to your folder!
 
It’s a big batch so you can always adjust the amount you need. After mixing all the meatball ingredients, the mixture is covered with plastic wrap and chilled for a couple hours ⏰. It gives time for the flavors to get to know each other!
 
When forming the balls, I keep a bowl of water 💦 right next to me to wet my hands so the meat mixture doesn’t stick to them. The size of the portion scoop I prefer using for this application is a 2-inch diameter but if you prefer yours smaller, choose your tool accordingly.
 
It takes about 40 minutes to bake the meatballs at 425ºF. During that time, we can start 👩‍🍳👨‍🍳 the sauce which takes about the same time to make. I normally start the mushroom sauce after I flip the meatballs halfway through cooking.
 
The sauce for this Meatballs in Creamy Mushroom Sauce recipe is easy to make. After the liquid from the fungi 🍄 is mostly evaporated, cooking sherry, heavy cream, and chicken broth are added. You can substitute heavy cream for half-and-half but the sauce won’t be as creamy.
 
The seasonings are pretty simple: Italian seasoning, hot paprika to give a little kick to it, and the two usual suspects… ground sea salt 🧂 and freshly ground black pepper – actually, it’s mixed peppercorns, not black! Now, click here to make your own Italian Seasoning.
 
This Meatballs in Creamy Mushroom Sauce recipe is seriously flavorful! These delicious meatballs smothered in a rich creamy sauce are simply fabulous! This is a satisfying comfort food recipe you’ll love! I like serving them over spaghetti 🍝… yummy!
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Pasta e Fagioli (Pasta Fazool)
– Shrimp & Grits
– Creamy Tuscan Chicken
– Texas Cowboy Stew
– Cod au Gratin
– Italian Poutine
– Southwest Beef Casserole
– Buffalo Chicken Salad
– Bobotie
and for even more comfort food recipes 🥰, click on this link… Recipe Category • Comfort Food
 

 
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Meatballs in Creamy Mushroom Sauce

Meatballs in Creamy Mushroom Sauce

Incredibly tasty, these delicious Meatballs in Creamy Mushroom Sauce are fabulous! This is a satisfying comfort food recipe you’ll love!
5 from 10 votes
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Servings

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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Passive Time 2 hours

Ingredients
  

MEATBALLS

  • 1 1/2 lbs. ground beef
  • 1 1/2 lbs. ground pork
  • 2 large free-range eggs, beaten
  • 1 1/2 cups white onions, finely chopped
  • 3 large cloves garlic, pressed
  • 3/4 cup Panko® breadcrumbs
  • 1/2 cup half-and-half
  • 1 tbsp. Italian seasoning see Recipe
  • 1 tsp. hot paprika
  • 1 tsp. ground Himalayan pink salt, or to taste
  • 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 1/4 cup parsley, finely chopped tips & tricks

SAUCE

  • 2 tbsp. butter
  • 1 1/2 lbs. mushrooms, thinly sliced
  • 1/2 tsp. ground Himalayan pink salt, or to taste
  • 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 3 large cloves garlic, pressed
  • 1/4 cup cooking sherry
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1 tbsp. Italian seasoning see Recipe
  • 1 tsp. hot paprika
  • 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
  • 2 tbsp. parsley, finely chopped tips & tricks

Directions
 

  • In a large bowl, combine all the meatball ingredients.
  • Mix until blended, cover the mixture with plastic wrap, making sure to touch the surface to prevent it from drying out, and chill for 2 hours.
  • Preheat oven to 425ºF and line a large baking sheet with foil that has been lightly greased; set aside.
  • Form meat into 2-inch balls and place them on the prepared baking sheet.
  • Transfer to the preheated oven and bake for 40 minutes, flipping them over halfway through cooking.
  • Remove from the heat and set aside.
  • In a large pot, add butter and when it sizzles, add mushrooms and stir to coat; season with salt and pepper.
  • Cover and cook for 5 minutes.
  • Remove the lid and cook the mushrooms until the liquid is evaporated, about 15 minutes, stirring often.
  • Add pressed garlic and sauté for 1 minute.
  • Pour in cooking sherry, chicken broth and heavy cream; season with Italian seasoning and hot paprika. Stir well, bring the mixture to a boil, reduce to medium and let it simmer for 10 minutes.
  • Add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
  • Put half the meatballs in the sauce and gently cover them with the sauce before adding the remaining meatballs; spoon the sauce over.
  • Stir in fresh chopped parsley and serve over spaghetti.

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