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Mushroom Meatball Sauce

Well, you know I love a good meatball, but when you pair together meatballs with a great mushroom sauce, you have a winner. This dish turned out excellent. It was just delicious. There’s not much to say when something is as good as this. As Guy Fieri says, it’s MONEY!

I used one big onion for this, because I use half for the meatballs and half for the mushroom sauce.

Next I chopped some dill. I love dill so I’ll use it any chance I get, and dill just goes wonderful with a good mushroom sauce.

I used ground pork for this, but feel free to be adventurous and use some ground beef, ground chicken, or ground veal. Use whatever you like or have on hand.

Add half the chopped onion and half of the dill to the meat.Next, I added 2 eggs, breadcrumbs, buttermilk, hot sauce, salt and pepper.

 Time to get dirty, so get your hands in there and take out your frustrations.

Preheat your oven to 375 F degrees. Shape the meatballs to about an inch in diameter, I like my meatballs mini.

 We need to fry the meatballs, but not completely cook them through.

Fry them about 3 minutes then turn them over.

Take out the meatballs and place them on a cookie tray.

Place them in the oven and bake them for about 20 to 30 minutes. Meanwhile we can start on the sauce. First slice up the mushrooms. I used these swiss brown mushrooms, but feel free to use any mushrooms you have.

Melt some butter in a sauce pan. Add the remaining onions and saute for a couple minutes. Add the mushrooms. After 10 minutes they should look like this.

Add the flour and stir and then add the beef broth. Add the heavy cream and white wine and stir. Let the mushroom sauce simmer for about 10 minutes, so that it reduces then add the meatballs. Let it simmer together for a couple more minutes.

20 mins
30 mins
50 mins

Author: Jo
Serves: 4
1 lb ground pork
1 large onion chopped
3 tbsp chopped dill
2 eggs
¾ cup breadcrumbs
¼ cup buttermilk
hot sauce to taste
salt and pepper to taste
½ lb brown mushrooms
4 tbsp butter
¼ cup white wine
½ cup heavy cream
2 cups beef broth
3 tbsp all purpose flour
Preheat oven to 375 F degrees.
Chop the onion and the dill. In a big bowl, add the ground pork, half the onion and half the dill. Add 2 eggs, the breadcrumbs, hot sauce, salt and pepper and buttermilk. Mix well. Shape into meatballs and fry the meatballs about 3 min per side.
Place the meatballs on a cookie tray and bake for 30 minutes.
In a sauce pan melt the butter. Add the onion and saute. Add the mushrooms and saute for 10 minutes.
Add the flour and stir well then add the beef broth and stir. Add the heavy cream, wine, salt and pepper. Cook for another 10 minutes.
Add the meatballs to the mushroom sauce and dill.
Cook for another 2 minutes, then it's ready to serve.
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