Meatballs in Rich Mushroom Sauce
Sink your teeth into the ultimate comfort dish: **Meatballs in Rich Mushroom Sauce**. These tender, flavorful meatballs are made with a savory blend of ground beef, ground pork, parmesan, and a hint of garlic, then pan-seared to golden perfection. Nestled in a creamy, velvety mushroom sauce infused with butter, beef broth, and heavy cream, this recipe delivers an indulgent yet balanced flavor. Quick and easy to prepare in under an hour, this hearty main dish pairs beautifully with mashed potatoes, rice, or pasta, making it a versatile choice for family dinners or special occasions. Garnished with fresh parsley for a pop of color and freshness, this dish is a true crowd-pleaser that’s bound to become a household favorite. Perfect for anyone seeking a comforting, home-cooked meal with a gourmet touch!
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 100 grams breadcrumbs
- 50 grams parmesan cheese, grated
- 2 cloves garlic, minced
- 1 large egg
- 60 ml milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil, for frying
- 2 tablespoons butter
- 250 grams mushrooms, sliced
- 1 tablespoon all-purpose flour
- 250 ml beef broth
- 100 ml heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated parmesan, minced garlic, egg, milk, salt, and black pepper. Mix until everything is evenly combined, but do not overmix.
Using wet hands, shape the mixture into meatballs, approximately 3 cm in diameter. Place them on a plate and set aside.
Heat the olive oil in a large skillet over medium heat. Fry the meatballs in batches until browned on all sides, about 3-4 minutes per batch. Remove the meatballs from the skillet and set aside.
In the same skillet, add butter and allow it to melt. Add the sliced mushrooms and sauté for 5-7 minutes, or until the mushrooms release their moisture and become golden brown.
Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook the flour.
Slowly pour in the beef broth, stirring continuously to prevent lumps. Allow the sauce to simmer and thicken slightly for 3-4 minutes.
Stir in the heavy cream and return the meatballs to the skillet. Reduce the heat to low, cover, and let them simmer in the sauce for 15 minutes, or until the meatballs are cooked through.
Garnish with chopped fresh parsley before serving. Serve hot with mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
3465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 6580 mg | 286% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.6 g | ||
| Protein | 203.8 g | 408% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 899 mg | 69% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2418 mg | 51% | |
*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.
