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.
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 348 kcal
- Sugar: 6.1 g
- Carbohydrates: 19.1 g
- Protein: 26.5 g