Meatballs in Creamy Mushroom Sauce
Indulge in the ultimate comfort food with these tender *Meatballs in Creamy Mushroom Sauce*! Juicy, homemade beef meatballs are perfectly seasoned with Parmesan, garlic, and onion, then browned to golden perfection for a rich, savory flavor. They're simmered in a velvety mushroom sauce made with sautéed fresh mushrooms, a splash of heavy cream, and a hint of broth for depth. This quick and easy recipe, ready in under an hour, is perfect for weeknight dinners or cozy gatherings. Serve over creamy mashed potatoes, fluffy rice, or al dente pasta for a meal that’s as comforting as it is satisfying. Packed with hearty ingredients and a luscious sauce, this dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 500 grams ground beef
- 50 grams breadcrumbs
- 60 ml milk
- 30 grams grated Parmesan cheese
- 1 large egg
- 2 cloves garlic
- 1 medium onion (finely chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 250 grams mushrooms (sliced)
- 250 ml chicken or beef broth
- 150 ml heavy cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley (chopped)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes until the breadcrumbs absorb the milk.
In a large mixing bowl, combine the ground beef, soaked breadcrumb mixture, grated Parmesan, egg, minced garlic, chopped onion, salt, and black pepper. Mix until well combined but do not overwork the mixture.
Shape the meat mixture into small, evenly-sized meatballs (about 1 to 1.5 inches in diameter).
Heat the olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until they are browned on all sides (approximately 6-8 minutes per batch). Remove the meatballs and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5-7 minutes.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken or beef broth to the skillet, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Stir in the heavy cream and mix well. Season the sauce with additional salt and black pepper to taste.
Return the browned meatballs to the skillet with the mushroom sauce. Reduce the heat to low, cover, and let the meatballs simmer in the sauce for 10-12 minutes, or until fully cooked through.
Sprinkle fresh parsley over the top before serving. Enjoy the meatballs with mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
