Meatballs in Mushroom Sauce
Enjoy juicy beef meatballs coated in a creamy mushroom sauce, perfect for a comforting meal.
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.
Notes
For a lighter version, you can bake the meatballs in the oven at 375°F for 25-30 minutes instead of frying them.