Meatballs with Mushroom Sauce – pork meatballs in a delicious creamy mushroom sauce served over mashed potatoes. Comforting and incredibly delicious!
The meatball recipe I used here is my go to recipe; pork, eggs, breadcrumbs, a chopped onion, a bit of buttermilk, a bit of hot sauce to kick it up a notch, and my favorite herb for meatballs. The one, the only – dill. It’s all swimming in my favorite creamy dreamy mushroom sauce that will have you licking the plate clean.
This dish is just a big bowl of comfort, believe me on that one. You can have some fun depending on how you’d like to serve these meaty little morsels. I like to spoon them over top a big mountain of fluffy carbs, whatever those happen to be on a given day.
The sauce is quite simple too. You’ll need some mushrooms, I used cremini mushrooms here but white mushrooms are good also. It’s really just a mushroom gravy, if you want to get technical, but it really works great with meatballs.
Ingredients
Meatballs
- Meat – We’re using ground pork today for juicy meatballs with lots of depth of flavor.
- Breadcrumbs – I used panko but you can substitute it for any breadcrumbs you have on hand.
- Egg – The binder in our meatballs. If you’re egg free you can use 1/4 cup of ricotta per egg.
- Buttermilk – This will add tang and a bit of chemical tenderizer to our meatballs.
- Seasoning – Salt and pepper.
- Aromatics – Fresh dill and onion. If dried is all you have on hand keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
- Oil – A nice neutral tasting oil to fry up our little meatballs in.
Sauce
- Mushrooms – I used some nice sliced up cremini mushrooms.
- Broth – Low sodium chicken broth if you please, it’ll control the salt content of our dish.
- Butter – Unsalted, it’ll help us keep our sodium content manageable.
- Flour – All purpose. This ingredient is important for ensuring our sauce thickens.
- Wine – I recommend a nice flavorful but dry white wine like Sauvignon Blanc.
- Cream – Heavy cream for a rich and creamy, dreamy sauce.
- Seasoning – Salt and pepper to taste.
What Other Types of Meat Can I Use?
I love using pork in my meatballs because they always turn out so juicy from the higher fat content. You can use any type of ground meat that you like! Keep in mind that meat with a lower fat content like turkey, chicken, or lean ground beef will yield dryer meatballs. You can mix a lean type of meat with something fattier like lamb, regular ground beef, or pork.
How To Make Meatballs with Mushroom Sauce
- Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
- Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
- Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
- Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
- Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
- Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they’re covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.
Other Cooking Methods
Oven
I fried my meatballs but if you want to go the healthier route with this recipe, you could bake them. I bake meatballs all the time and they turn out great. To bake meatballs, coat a baking sheet with cooking spray, or use a baking rack. Bake at 375 F for 30 minutes or until golden brown.
Pressure cooker
- Fry the meatballs: Heat the oil over your pressure cooker’s saute setting. Brown the meatballs in batches on all sides. Set aside on a paper towel-lined plate.
- Make the sauce: With the saute setting still on, melt the butter. Stir in the mushrooms till browned. Whisk in the flour and cook for 1 minute. Whisk in the white wine, heavy cream and chicken broth, and season with salt and pepper. Add the meatballs back to the pot.
- Finish your meatballs: Garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.
How To Serve
You want something nice and starchy to soak up all that delicious, bowl licking sauce. Here’s some recommendations!
- White rice
- Any kind of pasta you’d like
- Creamy Polenta
- Crusty bread
- Mashed Potatoes
Storing Leftovers
This meatball recipe will last 3 – 4 days in the fridge if stored in an airtight container. To freeze just place the cooked meatballs on a baking sheet and freeze separately to begin with. Transfer them to a freezer bag or otherwise airtight container and place back in the cold and they’ll keep for up to 3 months.
Craving More Delicious Meatballs? Try These Recipes:
- Chimichurri Meatballs
- Sweet and Spicy Korean Meatballs
- Dutch Meatballs
- Stout Meatballs with BBQ Sauce
- Indonesian Meatballs
- Porcupine Meatballs
- Firecracker Meatballs
- Meatball Parmesan
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Meatballs with Mushroom Sauce
Ingredients
For Meatballs
- 2 pound ground pork
- 1 large onion chopped
- 3 tablespoon fresh dill chopped
- 2 eggs
- 3/4 cup bread crumbs
- 1/4 cup buttermilk
- 1 tablespoon hot sauce I used Sriracha sauce
- salt and pepper to taste
- vegetable oil for frying
For the mushroom sauce
- 1/2 pound cremini mushrooms sliced
- 4 tablespoon unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1 cups chicken broth
- salt and pepper to taste
Instructions
- Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
- Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
- Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
- Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
- Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
- Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.
Recipe Notes
- To bake the meatballs instead of frying, preheat your oven to 375 F degrees and bake for about 30 to 45 minutes until golden brown.
- This meatball recipe will last 3 – 4 days in the fridge if stored in an airtight container. To freeze just place the cooked meatballs on a baking sheet and freeze separately to begin with. Transfer them to a freezer bag or otherwise airtight container and place back in the cold and they’ll keep for up to 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
This dish was really good! I did end up adding almost an entire extra cup of broth to thin it out because it got very thick fast and I wanted extra gravy. I also thought that would taste better with beef broth, for better color and flavor. But yum overall!