Meatballs in Mushroom Sauce

Tonight’s dinner is one of our favorites: beef/lamb meatballs smothered in a creamy mushroom white wine sauce. My husband begs for this meal, especially smothered over a mound of mashed potatoes. This recipe makes roughly two dozen one-inch meatballs. Since the two of us could never eat that many meatballs in one sitting, I always freeze half of them for another dinner. Since they’re already baked, I just have to make a new batch of sauce, add the frozen meatballs to the skillet to reheat, and serve once they’re hot. So easy! Finally, a tip: bake your meatballs in cupcake tins; they’re the perfect size!

meatballs-with-mushrooms

Meatballs in Mushroom Sauce
(Original recipe: Jo Cooks)

Meatballs:
1 lb ground beef
1 lb ground lamb
1 onion, chopped
3 tbsp fresh dill, chopped
2 eggs
¾ cup breadcrumbs
¼ cup buttermilk
Salt and pepper

Preheat the oven to 400°F.
Add all the meatball ingredients to a large bowl, mix well using your hands.
Shape into 1 inch meatballs and bake for 20 minutes.

Sauce:
½ lb cremini mushrooms, sliced
4 TBSP unsalted butter
3 TBSP all-purpose flour
¼ cup dry white wine
½ cup heavy cream
1 cup chicken broth
1 tsp garlic powder
½ tsp parsley
Salt and pepper to taste

Melt better in a skillet. Add the mushrooms, sauté until soft.
Sprinkle the flour over the mushrooms; cook off flour taste.
Add the white wine, cook off alcohol.
Add heavy cream, chicken broth, and spices. Simmer until thickened.
Add meatballs to the skillet, toss in the sauce. Serve hot.

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One thought on “Meatballs in Mushroom Sauce

  1. Dianne Diggle says:

    Sounds fabulous and will definitely have to try this. We’re having meatballs in a chili sauce with onions, sweet pickle relish, brown sugar and vinegar.

    Like

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