MEATBALLS WITH MUSHROOM SAUCE
Meatballs with Mushroom Sauce - pork meatballs in a delicious creamy mushroom sauce served over mashed potatoes. Comforting and incredibly delicious!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h10m
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 667 kcal, Carbohydrate 20 g, Protein 33 g, Fat 50 g, SaturatedFat 22 g, Cholesterol 212 mg, Sodium 296 mg, Fiber 1 g, Sugar 3 g
MEATBALLS WITH MUSHROOM SAUCE
My mother was a great cook and experimented with a lot of different foods. She loved to invite family for dinner and often served these meatballs. - Joyce Watson, Piggott, Arkansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 30 meatballs.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink.
Nutrition Facts :
MEATBALLS IN CREAMY MUSHROOM SAUCE
I make this with my recipe#69173 but you can use your own favorite meatball for this ;-) this is great served up on cooked hot egg noodles, or cooked rice, prep time does not include making and cooking the meatballs.
Provided by Kittencalrecipezazz
Categories Meat
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
- In a bowl dissolve the cornstarch in a little of the half and half.
- Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
- Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
- Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.
MEATBALLS AND MUSHROOM SAUCE
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
- Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
- For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
- Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
- Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.
MUSHROOM SAUCE FOR MEATBALLS
Make and share this Mushroom Sauce for Meatballs recipe from Food.com.
Provided by Pamela
Categories Sauces
Time 20m
Yield 2 3/4 cups
Number Of Ingredients 11
Steps:
- Melt butter in frying pan.
- Add mushroom and onions and sauté until soft.
- Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
- Add meatballs and simmer until heated through.
- To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
MEATBALLS WITH MUSHROOM GRAVY
We added 2 tablespoons of Ready Mix Gravy to this saucy recipe from Krista Frank of Rhododendron, Oregon. "You can top the meatballs with the gravy or use the gravy as a dipping sauce," suggests Krista.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 10 meatballs. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 18-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a small saucepan, melt butter. Add gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms. , Drain noodles. Drain meatballs on paper towels if necessary. Serve with noodles and gravy.
Nutrition Facts :
MEATBALLS AND SAUCE
Meatballs marinated overnight in a savory sauce, then reheated just before your party!
Provided by Tom Quinlin
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 9h5m
Yield 20
Number Of Ingredients 4
Steps:
- Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
- Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.
Nutrition Facts : Calories 427 calories, Carbohydrate 8.8 g, Cholesterol 97.9 mg, Fat 35.4 g, Fiber 2.7 g, Protein 17.2 g, SaturatedFat 16.7 g, Sodium 961.8 mg, Sugar 0.9 g
WILD RICE MEATBALLS IN MUSHROOM SAUCE
Ground beef, mushrooms, and wild rice are baked and then simmered in a mushroom wine sauce that pairs wonderfully with Idahoan Signature™ Russets Mashed Potatoes.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
- Bake in preheated oven until brown, about 15 minutes.
- Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
- Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 50.6 g, Cholesterol 84.2 mg, Fat 20.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 7.9 g, Sodium 1544.4 mg, Sugar 4.8 g
MEATBALLS WITH CREAMY MUSHROOMS & MASH
Serve up this crowd-pleasing meal of meatballs in a creamy mushroom and thyme sauce. Enjoy with green veg and mash for a delicious family dinner
Provided by Cassie Best
Categories Dinner, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter, milk and season, then mash until smooth. Keep warm until you're ready to serve.
- Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into ping-pong-ball-sized meatballs. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.
- Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.
- Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce and cook for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead, leave to cool. Will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.
Nutrition Facts : Calories 676 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 0.6 milligram of sodium
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
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