Meatballs with Creamy Mushroom Sauce
This meatball dish makes a comforting meal on a chilly night, with a smooth mushroom sauce spooned over buttered noodles, mashed potatoes or rice. The basis for this recipe comes from Jo Cooks, and you can add your personal touches too, through your choice of herbs, by adding fresh onions instead of sautéed, using buttermilk instead of sour cream, etc. The unifying factors are the sautéed mushrooms and the luscious sauce.
More comforting dinners: Mongolian Meatballs, Classic Beef Stew, Dijon and Cognac Beef Stew, Beef Stroganoff, Beef Tsimmes (Stew)
Serves: 6
Time: 45 minutes
Ingredients for the Meatballs
2 pounds ground beef or pork
1 large onion, chopped
2 eggs
3/4 cup bread or panko crumbs
3 tablespoons dried herbs - your choice of basil, oregano, parsley or dill
1/4 cup sour cream or buttermilk
Salt and pepper to taste
Ingredients for Mushroom Sauce
1/2 - 1 pound mushrooms, sliced - depending on how many mushrooms you like in your sauce.
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 cup white wine
1/2 cup cream
1 cup chicken broth
Salt and pepper to taste
Method
Make the meatballs:
Sauté the onions in oil over medium-high heat until translucent, if desired. Add all the meatball ingredients to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
Either fry or bake the meatballs. If frying, heat vegetable oil to medium high (adding more as needed) and cook the meatballs in batches until brown on all side. Remove and set aside. If baking, preheat an oven to 375 degrees. Coat a rimmed baking pan with vegetable oil and bake the meatballs for 15-20 minutes, until browned on top and cooked through.
In a frying pan, melt the butter on medium-high and sauté the sliced mushrooms until the moisture is released and the edges turn brown. Don't overcrowd the pan to avoid steaming the mushrooms.
Sprinkle the flour over the mushrooms and stir, cooking for about 1 minute to remove the raw taste of flour. Add the white wine, cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more cream or chicken broth.
Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.
This meatball dish makes a comforting meal on a chilly night, with a smooth mushroom sauce spooned over buttered noodles, mashed potatoes or rice. The basis for this recipe comes from Jo Cooks, and you can add your personal touches too, through your choice of herbs, by adding fresh onions instead of sautéed, using buttermilk instead of sour cream, etc. The unifying factors are the sautéed mushrooms and the luscious sauce.
More comforting dinners: Mongolian Meatballs, Classic Beef Stew, Dijon and Cognac Beef Stew, Beef Stroganoff, Beef Tsimmes (Stew)
Serves: 6
Time: 45 minutes
Ingredients for the Meatballs
2 pounds ground beef or pork
1 large onion, chopped
2 eggs
3/4 cup bread or panko crumbs
3 tablespoons dried herbs - your choice of basil, oregano, parsley or dill
1/4 cup sour cream or buttermilk
Salt and pepper to taste
Ingredients for Mushroom Sauce
1/2 - 1 pound mushrooms, sliced - depending on how many mushrooms you like in your sauce.
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 cup white wine
1/2 cup cream
1 cup chicken broth
Salt and pepper to taste
Method
Make the meatballs:
Sauté the onions in oil over medium-high heat until translucent, if desired. Add all the meatball ingredients to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
Either fry or bake the meatballs. If frying, heat vegetable oil to medium high (adding more as needed) and cook the meatballs in batches until brown on all side. Remove and set aside. If baking, preheat an oven to 375 degrees. Coat a rimmed baking pan with vegetable oil and bake the meatballs for 15-20 minutes, until browned on top and cooked through.
In a frying pan, melt the butter on medium-high and sauté the sliced mushrooms until the moisture is released and the edges turn brown. Don't overcrowd the pan to avoid steaming the mushrooms.
Sprinkle the flour over the mushrooms and stir, cooking for about 1 minute to remove the raw taste of flour. Add the white wine, cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more cream or chicken broth.
Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.