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meatballs in creamy mushroom sauce

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Incredibly tasty, these delicious meatballs are fabulous! It’s a great comfort food to enjoy!

yield 12 serving(s)
prep time 35 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For meatballs in creamy mushroom sauce

  • MEATBALLS
  • 1 1/2 lb
    ground beef
  • 1 1/2 lb
    ground pork
  • 2 lg
    free-range eggs, beaten
  • 1 1/2 c
    white onions, finely chopped
  • 3 lg
    cloves garlic, pressed
  • 3/4 c
    panko® breadcrumbs
  • 1/2 c
    half-and-half
  • 1 Tbsp
    italian seasoning
  • 1 tsp
    hot paprika
  • 1 tsp
    ground himalayan pink salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/4 c
    parsley, finely chopped
  • SAUCE
  • 2 Tbsp
    butter
  • 1 1/2 lb
    mushrooms, thinly sliced
  • 1/2 tsp
    ground himalayan pink salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 3 lg
    cloves garlic, pressed
  • 1/4 c
    cooking sherry
  • 1 1/2 c
    low-sodium chicken broth
  • 1 1/2 c
    heavy cream
  • 1 Tbsp
    italian seasoning
  • 1 tsp
    hot paprika
  • 1 Tbsp
    cornstarch (mixed with 1/2 cup cold water)
  • 2 Tbsp
    parsley, finely chopped

How To Make meatballs in creamy mushroom sauce

  • 1
    In a large bowl, combine all the meatball ingredients.
  • 2
    Mix until blended, cover the mixture with plastic wrap, making sure to touch the surface to prevent it from drying out, and chill for 2 hours.
  • 3
    Put half the meatballs in the sauce and gently cover them with the sauce before adding the remaining meatballs; spoon the sauce over.
  • 4
    Form meat into 2-inch balls and place them on the prepared baking sheet.
  • 5
    Transfer to the preheated oven and bake for 40 minutes, flipping them over halfway through cooking.
  • 6
    Remove from the heat and set aside.
  • 7
    In a large pot, add butter and when it sizzles, add mushrooms and stir to coat; season with salt and pepper.
  • 8
    Cover and cook for 5 minutes.
  • 9
    Remove the lid and cook the mushrooms until the liquid is evaporated, about 15 minutes, stirring often.
  • 10
    Add pressed garlic and sauté for 1 minute.
  • 11
    Pour in cooking sherry, chicken broth and heavy cream; season with Italian seasoning and hot paprika. Stir well, bring the mixture to a boil, reduce to medium and let it simmer for 10 minutes.
  • 12
    Add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
  • 13
    Stir in fresh chopped parsley and serve over spaghetti.
  • 14
    To view this amazing comfort food on YouTube, click on this link ➡ https://youtu.be/Y-E10w8-kUg
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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