Tender juicy meatballs simmered in a rich creamy mushroom sauce — perfect over mashed potatoes, pasta, rice, or crusty bread.

Servings

4–5 servings

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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

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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.

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2. Shape the Meatballs

Form into medium-sized meatballs:

• about 1½ inches wide

You should get:

• 16–20 meatballs

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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.

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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

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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.

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6. Finish Cooking the Meatballs

Return meatballs to skillet.

Spoon sauce over them.

Cover and simmer:

• 10–12 minutes

Internal temperature should reach:

$165^\circ F$165∘F

for poultry meatballs or

$160^\circ F$160∘F

for beef meatballs.

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Serving Ideas

Serve with:

• mashed potatoes
• buttered noodles
• rice
• roasted vegetables
• toasted sourdough bread

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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.

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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.

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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