Meatballs with Mushroom Sauce – pork meatballs in a delicious creamy mushroom sauce served over mashed potatoes. Comforting and incredibly delicious!
Today is a good day my friends. You know I love a good meatball, but when you pair together meatballs with a great mushroom sauce, you have a winner. There’s not much to say when something is as good as this. The meatballs recipe I used here is my goto recipe; pork, eggs, bread crumbs, a chopped onion, a bit of buttermilk, a bit of hot sauce to kick it up a notch, and my favorite herb for meatballs is and always will be dill. However, if you don’t like dill just add some chopped fresh parsley. Anyway this is my recipe for meatballs that I’ve been doing for years, learned it from my mom, sans the hot sauce, but overall it’s pretty much the same.
The most time consuming part of this job is really rolling out the meatballs. It will take you about 10 minutes to roll them out and I can’t tell you exactly how many you will end up with because it really depends on the size of your meatballs. I like mine about an inch in diameter so fairly small. I fried my meatballs in a bit of vegetable oil, but you can bake them as well and they’re just as delicious. After I fry them I like to line a baking sheet with paper towels and place the meatballs on there so that the paper towels soak up the oil.
The sauce is quite simple too. You’ll need some mushrooms, I used cremini mushrooms here but white mushrooms are good also. Just saute the mushrooms a bit in the butter until they start to get brown then add the flour, white wine, I went with Chardonnay here, heavy cream and some chicken broth. Let this sauce cook for a bit until it thickens nicely and season with salt and pepper.
When the sauce is done simply add the meatballs back to the skillet, garnish with some fresh parsley or dill and that’s all there is to these meatballs. I always serve mine over homemade mashed potatoes but this would be nice over some noodles or even rice.
If you do decide to bake the meatballs, don’t worry about them being dry because once you add them back to the mushroom sauce they’ll get nice and juicy. I have to say meatballs like this with a great mushroom sauce is really like the perfect comfort food for me.
2 lb ground pork
1 large onion, chopped
3 tbsp fresh dill, chopped
¾ cup breadcrumbs
¼ cup buttermilk
1 tbsp hot sauce, I used Sriracha sauce
salt and pepper to taste
vegetable oil for frying
For the mushroom sauce
½ lb cremini mushrooms, sliced
4 tbsp unsalted butter
¼ cup all-purpose flour
¼ cup white wine
½ cup heavy cream
1 cups chicken broth
salt and pepper to taste
Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
Line a baking sheet with paper towels.
Add some vegetable oil to a large skillet, about ¼ cup and heat it over medium-high heat.
Add meatballs to the skillet and cook. If not all your meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
Pour out the oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
Sprinkle the flour over the mushrooms and stir. Add the white wine, heavy 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 heavy 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 then garnish with fresh parsley or dill.
Serve over mashed potatoes, noodles or rice.
To bake the meatballs instead of frying, preheat your oven to 200 degrees and bake for about 30 to 45 minutes until golden brown.