Meatballs in Mushroom Cream Sauce are a comforting, flavor-packed dish that brings together tender meatballs with a rich and savory mushroom cream sauce. This recipe blends ground pork sausage, ground beef, aromatic herbs, and a creamy gravy with mushrooms to deliver a hearty dinner that feels indulgent yet homey. Whether you’re cooking for family or preparing a special meal, this dish will impress with its depth of flavor, satisfying texture, and simple preparation. It’s perfect soaked up with a crusty bread or served over mashed potatoes or egg noodles.
Why You’ll Love This Recipe Name
You’ll love Meatballs in Mushroom Cream Sauce because it hits multiple cravings at once: the juicy, well-seasoned meatballs provide protein and comfort; the mushrooms add earthiness and umami; the cream sauce delivers richness without being overly heavy. Plus, the Herbs de Provence and Worcestershire sauce elevate the flavor profile into something elegant yet still approachable. It’s a dish that feels like a treat, but doesn’t require fancy ingredients or excessive effort. It’s a go-to when you want something satisfying, warming, and a bit luxurious—perfect for weeknights or dinner guests.
Ingredients
Here are the ingredients you’ll need:
- ½ pound ground pork sausage
- ½ pound ground beef
- 1 medium onion: half minced, half sliced
- 4 cloves garlic, minced
- ⅓ cup plain dry bread crumbs
- 1 egg, beaten
- 1 teaspoon Herbs de Provence
- 1 tablespoon Worcestershire sauce
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon fresh cracked black pepper (plus more to taste)
- 2 tablespoons olive oil
- 2 cups sliced mushrooms
- 2 tablespoons flour
- 1 cup low ‑sodium beef broth
- 1 cup milk
- ¼ cup sour cream
Step-by-Step: How to Make Recipe Name
- Form the meatball mixture. In a bowl, combine the ground pork sausage, ground beef, minced onion, garlic, bread crumbs, beaten egg, Herbs de Provence, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Mix well by hand until everything is evenly distributed.
- Shape and brown meatballs. Roll the meat mixture into about 15 evenly-sized meatballs. Heat the olive oil in a large pan over medium heat, then fry the meatballs in batches. Cook until browned on all sides but not fully cooked through. Remove and set aside.
- Cook onions and mushrooms. Using the same pan and the drippings, add the sliced onion and mushrooms. Sauté them for about 5‑7 minutes, until they become browned and tender.
- Make the sauce base. Sprinkle the flour over the onions and mushrooms and cook for about 1 minute to eliminate the raw flour taste.
- Add liquids. Pour in the beef broth, scraping up the browned bits (the fond) from the bottom of the pan to build more flavor. Whisk in the milk and sour cream. Bring the mixture to a boil, then reduce heat to low.
- Finish cooking the meatballs in the sauce. Return the browned meatballs to the pan, spooning sauce over them. Simmer for 25‑30 minutes, or until the meatballs are cooked through (using a meat thermometer if needed, aiming for about 165°F / 74°C internal temperature).
- Season and serve. Taste the sauce, adjust salt and pepper as needed. Serve the meatballs and sauce hot.
Helpful Tips
- When browning the meatballs, don’t overcrowd the pan; that helps them brown evenly rather than steaming.
- Let the browned bits stuck to the pan (fond) remain; you’ll lift those with the broth and they contribute major flavor.
- If the sauce becomes too thick, thin it with a little extra broth or milk. If too thin, simmer uncovered to let it reduce and concentrate.
- Use full‑fat sour cream for a richer sauce that won’t curdle. If using low‑fat, temper it (bring it closer to sauce temperature before stirring in).
- Keep the heat gentle after adding milk and sour cream so you preserve creaminess without splitting.
Substitutions And Variations
- Meat variations: Swap ground pork sausage for turkey or chicken sausage, or use all beef if preferred. You could also try a mix of pork and veal.
- Herb changes: If you don’t have Herbs de Provence, oregano, thyme, or a mix like Italian seasoning work fine. Fresh herbs like parsley or chives at the end add freshness.
- Milk alternatives: Heavy cream instead of milk gives a lush sauce; for lighter version, use half‑and‑half or even a plant‑based milk (unsweetened) with caution.
- Mushroom types: Button mushrooms are classic, but cremini, shiitake, or chestnut mushrooms add deeper flavor.
- Add extras: For more texture, stir in sautéed spinach, peas, or roasted red peppers. For heat, a dash of cayenne or paprika helps.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3‑4 days. Reheat gently on the stovetop over low heat, stirring occasionally; add a splash of broth or milk if needed to loosen the sauce.
- Freezing: After cooking, allow to cool completely, then freeze in freezer‑safe containers (meatballs and sauce together). They’ll keep well for up to 2‑3 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat over low heat rather than microwave, to prevent the sauce from separating.
Nutritional Information
Here’s an approximate breakdown per serving (based on 4‑5 servings):
- Calories: ~348 kcal
- Carbohydrates: ~19 g
- Protein: ~26 g
- Fat: ~18.5 g (Saturated fat ~6 g)
- Cholesterol: ~107 mg
- Sodium: ~744 mg (may vary depending on broth and salt used)
- Fiber: ~1.6 g
- Sugar: ~6 g
Note: These are estimates and will vary based on exact ingredients and portion sizes used.
Serving Suggestions
- Serve this dish over mashed potatoes, egg noodles, or rice to soak up all that delicious sauce.
- A side of steamed green beans, roasted broccoli, or sautéed spinach adds color and balance.
- For extra richness, top with a sprinkle of fresh parsley or chopped chives.
- Warm crusty bread is perfect for dipping and scraping up sauce.
Frequently Asked Questions About Recipe Name
Q: Can I make the meatballs ahead of time?
Yes! You can form the meatballs a few hours ahead or even the night before. Keep them covered in the refrigerator. When ready to cook, brown them and proceed with the recipe. This helps streamline dinner prep and can enhance flavor as the seasonings settle in.
Q: Is there a way to lighten up the dish?
Definitely. Use lean ground meats (e.g. ground turkey, lean beef), reduce or omit the sour cream or replace with Greek yogurt, and use low‑fat milk. Also, using less oil for browning and more vegetables in the sauce can help decrease calories while increasing volume and nutrition.
Q: What if I don’t have beef broth?
You can substitute chicken broth, vegetable broth, or even water mixed with a bouillon cube. Just keep in mind substitution may slightly change the flavor and salt level. Adjust seasoning accordingly.
Q: Can I freeze this meal once cooked?
Yes — it freezes well. Once cooled, transfer meatballs with sauce to a freezer‑safe container. Freeze for up to 2‑3 months. Thaw in the refrigerator overnight before reheating gently on the stove.
Q: How can I ensure the sauce is smooth and doesn’t separate?
Keep heat moderate after adding dairy (milk, sour cream). Don’t let the sauce boil too vigorously. If using sour cream, temper it by having some of the warm broth‑milk mixture first, then whisk into the sour cream before combining fully. This helps prevent curdling.
Conclusion
Thank you for cooking Meatballs in Mushroom Cream Sauce with me! I hope this dish brings you all the cozy, rich flavors you’re craving without too much fuss in the kitchen. It’s one of my favorite meals to make when I want something deeply satisfying—rich sauce, tender meatballs, and mushrooms that add such depth. Enjoy making it as much as eating it. Wishing you joyful cooking, full plates, and happy bellies. Bon appétit!
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Meatballs in Mushroom Cream Sauce
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Meatballs in Mushroom Cream Sauce is a cozy, hearty dinner made with juicy meatballs, fresh mushrooms, and a creamy, savory sauce. This comforting dish comes together easily and is perfect for serving over mashed potatoes, noodles, or rice. It’s simple, satisfying, and full of classic flavors.
Ingredients
½ pound ground pork sausage
½ pound ground beef
1 medium onion (½ minced, ½ sliced)
4 cloves garlic, minced
⅓ cup plain dry bread crumbs
1 egg, beaten
1 teaspoon Herbs de Provence
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt, plus more to taste
¼ teaspoon fresh cracked black pepper, plus more to taste
2 tablespoons olive oil
2 cups sliced mushrooms
2 tablespoons flour
1 cup low-sodium beef broth
1 cup milk
¼ cup sour cream
Instructions
- Form the meatball mixture. In a bowl, combine the ground pork sausage, ground beef, minced onion, garlic, bread crumbs, beaten egg, Herbs de Provence, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Mix well by hand until everything is evenly distributed.
- Shape and brown meatballs. Roll the meat mixture into about 15 evenly-sized meatballs. Heat the olive oil in a large pan over medium heat, then fry the meatballs in batches. Cook until browned on all sides but not fully cooked through. Remove and set aside.
- Cook onions and mushrooms. Using the same pan and the drippings, add the sliced onion and mushrooms. Sauté them for about 5‑7 minutes, until they become browned and tender.
- Make the sauce base. Sprinkle the flour over the onions and mushrooms and cook for about 1 minute to eliminate the raw flour taste.
- Add liquids. Pour in the beef broth, scraping up the browned bits (the fond) from the bottom of the pan to build more flavor. Whisk in the milk and sour cream. Bring the mixture to a boil, then reduce heat to low.
- Finish cooking the meatballs in the sauce. Return the browned meatballs to the pan, spooning sauce over them. Simmer for 25‑30 minutes, or until the meatballs are cooked through (using a meat thermometer if needed, aiming for about 165°F / 74°C internal temperature).
- Season and serve. Taste the sauce, adjust salt and pepper as needed. Serve the meatballs and sauce hot.
Notes
Don’t skip scraping the pan – the fond adds depth of flavor.
Use a meat thermometer to check the meatballs reach 165°F internally.
Sauce too thick? Add broth. Too thin? Simmer uncovered to reduce.
Full-fat sour cream works best to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 348 kcal
- Sugar: 6.1 g
- Carbohydrates: 19.1 g
- Protein: 26.5 g