Meatballs in Mushroom Sauce
Juicy, tender meatballs in mushroom sauce is the ultimate comfort food with a gourmet twist! Made from a flavorful combination of ground beef and pork, these meatballs are blended with breadcrumbs, milk, onion, garlic, and fresh parsley for rich, melt-in-your-mouth texture. They’re gently browned for a perfect golden crust before being simmered in a luscious, velvety sauce made with tender mushrooms, fragrant thyme, and a splash of heavy cream. Ready in under an hour, this dish is as sophisticated as it is satisfying and pairs beautifully with mashed potatoes, rice, or pasta. Perfect for cozy weeknight dinners or an impressive meal for guests, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 100 grams breadcrumbs
- 60 ml milk
- 1 large egg
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 30 grams butter
- 250 grams mushrooms, sliced
- 500 ml beef or chicken stock
- 125 ml heavy cream
- 0.5 teaspoon fresh thyme leaves
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, chopped onion, minced garlic, parsley, salt, and black pepper. Mix well using your hands until everything is evenly incorporated.
Shape the mixture into small meatballs, about 1.5 inches in diameter (you should get around 20-24 meatballs).
Dredge the meatballs in flour until lightly coated, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, working in batches if necessary. This should take about 5-7 minutes. Transfer the browned meatballs to a plate and set aside.
In the same skillet, add the butter and allow it to melt. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and are golden brown, about 6-8 minutes.
Pour in the stock and bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Stir in the thyme leaves.
Return the meatballs to the skillet, ensuring they are partially submerged in the sauce. Cover the skillet with a lid and simmer for 15 minutes, turning the meatballs halfway through cooking.
Stir in the heavy cream and let the sauce simmer for an additional 5 minutes uncovered, until slightly thickened. Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and garnish with additional parsley, if desired. Serve hot over mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
3624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 6629 mg | 288% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 21.5 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 367 mg | 28% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2806 mg | 60% | |
*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.
