Soupy Mushroom Meatballs
Indulge in the comforting flavors of Soupy Mushroom Meatballs—a hearty dish that combines tender, flavor-packed meatballs with a velvety mushroom soup base. This irresistible recipe features a blend of ground beef and pork seasoned with garlic, parsley, and spices, then browned to golden perfection. The meatballs are simmered in a rich broth infused with sautéed mushrooms, onions, thyme, and a hint of bay leaf, thickened to creamy bliss with heavy cream and a splash of lemon juice for brightness. Ready in just an hour, this savory one-pot wonder is perfect for cozy dinners, served with crusty bread or spooned over rice for a satisfying meal. Optimize your home-cooked comfort food experience with this protein-rich, flavor-layered recipe that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 60 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 3 tablespoons Parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 300 grams Button mushrooms, sliced
- 1 medium Onion, finely chopped
- 4 cups Beef or chicken stock
- 1 tablespoon Flour
- 120 ml Heavy cream
- 0.5 teaspoons Thyme, dried
- 1 leaf Bay leaf
- 1 tablespoon Lemon juice
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until well combined.
Roll the mixture into small meatballs, about 1.5 inches in diameter. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them until all sides are golden. Remove the meatballs and set aside.
In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 3 minutes.
Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Sprinkle the flour over the mushrooms and onions. Stir well to evenly coat the vegetables, cooking for 1 minute to remove the raw flour taste.
Gradually pour in the stock while stirring to avoid lumps. Add the thyme and bay leaf.
Bring the mixture to a simmer and return the meatballs to the skillet. Cover and cook for 20 minutes, allowing the flavors to meld and the meatballs to cook through.
Remove the bay leaf, then stir in the heavy cream and lemon juice. Let the soup simmer for an additional 5 minutes.
Taste the soup and adjust seasonings as needed with additional salt and pepper.
Serve the Soupy Mushroom Meatballs hot with crusty bread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 7431 mg | 323% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.6 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3159 mg | 67% | |
*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.
