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!
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.