Homemade Meatballs with Mushroom Cream Sauce -

Tender meatballs nestled in a velvety mushroom cream sauce make for a comforting and delectable meal. This homemade dish can be served over a bed of fluffy mashed potatoes, rice, or pasta, making it a versatile choice for any dinner table. In this blog post, we will delve into the intricacies of preparing these delightful meatballs and their rich mushroom cream sauce.

Why You Will Love This Recipe

This homemade meatballs recipe delivers bold flavors and textures that are sure to satisfy. The tender meatballs, expertly seasoned, provide a hearty base, while the creamy mushroom sauce enhances the overall experience with its richness. It is a dish that combines simplicity with gourmet appeal. Suitable for family dinners, gatherings, or a cozy date night, this recipe will bring warmth and joy to your dining experience. With easily accessible ingredients and straightforward preparation, you can create a restaurant-quality meal right in your kitchen.

Ingredients

Before we dive into the recipe, here’s what you’ll need to make these delicious homemade meatballs with mushroom cream sauce:

For the Meatballs:

500g minced meat (beef or a mix of beef & pork)
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
50g breadcrumbs
1 tsp paprika
Salt & pepper, to taste
Olive oil, for cooking

For the Mushroom Cream Sauce:

250g button mushrooms, sliced
1 shallot, finely chopped
200ml thick sour cream
100ml chicken broth
1 tbsp Dijon mustard
Butter, for cooking
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

Step 1: Make the Meatballs

In a mixing bowl, combine the minced meat, finely chopped onion, minced garlic, egg, breadcrumbs, paprika, salt, and pepper. Use your hands to mix all the ingredients together until well combined. The mixture should be moist but not too sticky. Once mixed, wet your hands slightly and form the mixture into golf ball-sized meatballs. This should yield about 12-15 meatballs.

Step 2: Cook the Meatballs

Heat a generous amount of olive oil in a skillet over medium heat. Once the oil is hot, carefully add the meatballs to the pan, making sure not to overcrowd them. Cook the meatballs for about 6-8 minutes, turning occasionally, until brown on all sides. Once cooked, remove the meatballs from the skillet and set them aside on a plate while you prepare the sauce.

Step 3: Prepare the Mushroom Sauce

In the same skillet, add a small knob of butter and melt it over medium heat. Once melted, add the finely chopped shallot and sauté until soft and translucent. This should take about 2-3 minutes. Next, add the sliced button mushrooms and cook them until they are golden brown and slightly caramelized, about 5-7 minutes. The mushrooms will release moisture, which adds flavor to the sauce.

Step 4: Deglaze the Pan

Pour the chicken broth into the skillet with the sautéed mushrooms and shallots. Use a wooden spoon to scrape the bottom of the pan, releasing any tasty bits stuck to the skillet—this will enhance the sauce’s flavor. Allow the broth to simmer for about 3 minutes to reduce slightly.

Step 5: Make the Cream Sauce

Lower the heat and stir in the thick sour cream and Dijon mustard into the mushroom mixture. Mix well until everything is combined, and let it gently simmer until it thickens slightly—about 2-3 minutes. Remember to check the seasoning and add salt and pepper to taste.

Step 6: Combine and Serve

Add the cooked meatballs back into the skillet with the mushroom cream sauce. Simmer gently for 5-7 minutes to allow the meatballs to absorb the flavors of the sauce. To serve, spoon the meatballs and sauce over your choice of pasta, mashed potatoes, or rice. Garnish with freshly chopped parsley for an elegant touch.

Pro Tips for Making This Recipe

Ensure the meatballs are not overcrowded in the skillet while cooking to achieve an even brown.
Experiment with different herbs by adding spices like dried thyme or oregano to the meat mixture for extra flavor.
For a healthier option, you can substitute ground turkey instead of beef or pork.
If you prefer a thicker sauce, let it simmer longer to achieve your desired consistency.
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days and reheated easily for lunch or dinner.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the uncooked or cooked meatballs. Just ensure they are in a sealed container or freezer bag, and they will keep well for up to 3 months.

What can I serve with meatballs and mushroom cream sauce?

This dish pairs wonderfully with mashed potatoes, rice, pasta, or even a side of fresh steamed vegetables for a balanced meal.

Can I substitute the sour cream in the sauce?

Yes, you can use Greek yogurt or heavy cream as a substitute if you prefer. Each will impart a slightly different flavor and texture.

How do I know when the meatballs are fully cooked?

Meatballs should be cooked to an internal temperature of 75°C (165°F). You can use a meat thermometer to check or simply cut one in half to ensure it’s no longer pink inside.

Can I use different types of mushrooms?

Absolutely! While button mushrooms are classic, feel free to use cremini, shiitake, or portobello mushrooms for a diverse flavor profile in your cream sauce.

Conclusion

Homemade meatballs in mushroom cream sauce are a delightful and indulgent meal that can easily become a family favorite. With their rich flavors and comforting textures, they’re perfect for any occasion. Whether it’s a cozy family dinner or a special gathering, this dish has the potential to impress. So gather your ingredients, follow the steps, and enjoy a taste of homemade comfort that is sure to warm your heart and satisfy your taste buds.