Meatballs in Mushroom Sauce: The Ultimate Comfort Food Recipe
Introduction to Meatballs in Mushroom Sauce
There’s something incredibly comforting about a plate of meatballs in mushroom sauce. This dish not only satisfies the taste buds but also brings a sense of warmth and nostalgia. Whether you’re serving it for a family dinner or enjoying it as a cozy meal for one, this recipe is sure to please. With its juicy meatballs and creamy mushroom sauce, it’s a delightful combination that everyone will love!
A Personal Story Behind My Meatballs in Mushroom Sauce Journey
Growing up, my grandmother made the best meatballs in mushroom sauce. The aroma wafting through the kitchen was irresistible, and it always brought the family together. I remember gathering around the table, eagerly waiting to dig in as she served generous portions over fluffy mashed potatoes. It’s a cherished memory that inspired me to recreate this dish in my own kitchen, and I can’t wait for you to experience this deliciousness!
What Makes This Meatballs in Mushroom Sauce Recipe Special?
This meatballs in mushroom sauce recipe stands out due to its combination of flavors and textures. The meatballs are made with a blend of fresh ingredients, including dill and onion, providing a burst of flavor. The rich mushroom sauce, made creamy with heavy cream and flavorful chicken broth, ties everything together beautifully. Plus, it’s a versatile dish that can be served over various sides, making it a perfect choice for any occasion.
The Full Meatballs in Mushroom Sauce Recipe
Ingredients
- For Meatballs:
- 2 pounds ground beef
- 1 large onion, chopped
- 3 tablespoons fresh dill, chopped
- 2 eggs
- 3/4 cup bread crumbs
- 1/4 cup buttermilk
- 1 tablespoon hot sauce (e.g., Sriracha sauce)
- Salt and pepper to taste
- Vegetable oil for frying
- For the Mushroom Sauce:
- 1/2 pound cremini mushrooms, sliced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup white wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)
- 1/2 cup heavy cream
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Combine the meatballs: In a large bowl, mix the ground beef, chopped onion, fresh dill, eggs, bread crumbs, buttermilk, hot sauce, salt, and pepper. Tip: Make sure to mix thoroughly but don’t overwork the meat to keep the meatballs tender. Shape the mixture into 1-inch meatballs, making around 40 to 50 meatballs.
- Prep for cooking: Line a baking sheet with paper towels. Heat about 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- Cook the meatballs: Place the meatballs in the skillet and cook them in batches if needed, ensuring they are browned on all sides. Tip: Avoid overcrowding the skillet to ensure even cooking. Transfer the cooked meatballs to the prepared baking sheet to absorb excess oil.
- Sauté the mushrooms: In the same skillet, melt the butter and sauté the sliced mushrooms for about 5 minutes until they begin to brown.
- Create the sauce: Sprinkle flour over the mushrooms and stir, cooking for about 1 minute. Pour in the white wine, heavy cream, and chicken broth. Cook for 10 minutes until the sauce thickens slightly. Tip: Adjust the consistency with more cream or broth if needed.
- Finish the dish: Add the meatballs to the mushroom sauce, ensuring they are coated well. Cook for an additional 2 minutes until heated through. Garnish with fresh parsley or dill for a pop of color! Serve over mashed potatoes, noodles, or rice.
Serving Suggestions and Variations for Meatballs in Mushroom Sauce
This dish is incredibly versatile. You can serve the meatballs over creamy mashed potatoes for a classic comfort food experience, or try it over egg noodles for a delightful twist. If you’re looking for a lighter option, consider serving it over steamed vegetables or a fresh salad. For a bit of heat, add extra hot sauce to the meatball mixture or garnish with red pepper flakes. You can also experiment with different herbs in the sauce, such as thyme or rosemary, to personalize the flavor!
Frequently Asked Questions About Meatballs in Mushroom Sauce
Can I make the meatballs ahead of time?
Yes! You can prepare the meatballs in advance and refrigerate them until you’re ready to cook. Just be sure to cook them thoroughly before serving.
Can I freeze the meatballs?
Absolutely! Once cooked, let the meatballs cool completely, then freeze them in an airtight container. They will last for up to three months.
What can I substitute for heavy cream?
If you want a lighter sauce, you can substitute half-and-half or use a dairy-free cream alternative!
Meatballs in Mushroom Sauce
Equipment
- Skillet For frying the meatballs and making the sauce.
- Baking sheet To absorb excess oil from the cooked meatballs.
Ingredients
Main Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 3 tablespoons fresh dill, chopped
- 3.75 ounces bread crumbs
- 2 fluid ounces buttermilk
- 1 tablespoon hot sauce
- Salt and pepper to taste
- 0.25 cup vegetable oil for frying
For the Mushroom Sauce
- 0.5 pound cremini mushrooms, sliced
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 0.25 cup white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 0.5 cup heavy cream
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- In a large bowl, mix the ground beef, chopped onion, fresh dill, eggs, bread crumbs, buttermilk, hot sauce, salt, and pepper. Shape the mixture into 1-inch meatballs, making around 40 to 50 meatballs.
- Line a baking sheet with paper towels. Heat about 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- Place the meatballs in the skillet and cook them in batches if needed, ensuring they are browned on all sides. Transfer the cooked meatballs to the prepared baking sheet to absorb excess oil.
- In the same skillet, melt the butter and sauté the sliced mushrooms for about 5 minutes until they begin to brown.
- Sprinkle flour over the mushrooms and stir, cooking for about 1 minute. Pour in the white wine, heavy cream, and chicken broth. Cook for 10 minutes until the sauce thickens slightly.
- Add the meatballs to the mushroom sauce, ensuring they are coated well. Cook for an additional 2 minutes until heated through. Garnish with fresh parsley or dill and serve.