Tender juicy meatballs simmered in a rich creamy mushroom sauce — perfect over mashed potatoes, pasta, rice, or crusty bread.
Servings
4–5 servings
Ingredients
For the Meatballs
- 1 lb (450 g) ground beef
(or half beef, half chicken/turkey) - ½ cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- ¼ cup onion, finely grated
- 2 tbsp parsley, chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp Italian seasoning
- 2 tbsp milk
For the Mushroom Cream Sauce
- 2 tbsp butter
- 1 tbsp olive oil
- 8 oz (225 g) mushrooms, sliced
- cremini, button, or baby bella
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 tbsp flour
- 1 cup beef broth or chicken broth
- ¾ cup heavy cream
(or cooking cream) - ¼ cup parmesan cheese, grated
- 1 tsp Dijon mustard (optional)
- ½ tsp thyme
- Salt and black pepper to taste
Optional Garnishes
- Fresh parsley
- Extra parmesan
- Cracked pepper
Instructions
1. Prepare the Meatball Mixture
In a large bowl combine:
- ground meat
- breadcrumbs
- egg
- garlic
- onion
- parsley
- salt
- pepper
- paprika
- Italian seasoning
- milk
Mix gently until just combined.
Do not overmix or meatballs can become dense.
2. Shape the Meatballs
Form into medium-sized meatballs:
- about 1½ inches wide
You should get:
- 16–20 meatballs
3. Brown the Meatballs
Heat a large skillet over medium heat.
Add a little oil.
Cook meatballs in batches:
- 3–4 minutes per side
Until browned all over.
They do not need to be fully cooked yet.
Remove and set aside.
4. Cook the Mushrooms
In the same skillet add:
- butter
- olive oil
Add mushrooms and cook:
- 6–8 minutes
Until:
- deeply golden
- moisture evaporates
Add onions and cook 3 minutes more.
Add garlic and cook:
- 30 seconds
5. Make the Cream Sauce
Sprinkle flour over mushroom mixture.
Stir well for 1 minute.
Slowly pour in broth while stirring constantly.
Add:
- cream
- parmesan
- Dijon mustard
- thyme
Simmer 3–5 minutes until slightly thickened.
6. Finish Cooking the Meatballs
Return meatballs to skillet.
Spoon sauce over them.
Cover and simmer:
- 10–12 minutes
Internal temperature should reach:
165∘F
for poultry meatballs or
160∘F
for beef meatballs.
Serving Ideas
Serve with:
- mashed potatoes
- buttered noodles
- rice
- roasted vegetables
- toasted sourdough bread
Storage
- Refrigerate up to 4 days.
- Reheat gently over low heat.
- Sauce may thicken in fridge; add a splash of broth or milk when reheating.
Tips for Best Results
- Brown mushrooms well for deeper flavor.
- Use room-temperature cream to prevent curdling.
- A mix of mushrooms gives richer taste.
- Fresh thyme elevates the sauce dramatically.
Easy Variations
Swedish-Style
Add:
- a pinch of nutmeg
- Worcestershire sauce
Serve over egg noodles.
Garlic Parmesan
Increase garlic and parmesan for a richer flavor.
Spicy Version
Add:
- chili flakes
- cayenne pepper
