Creamy Mushroom Meatballs Recipe: A Comforting Dinner Staple
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4-6
Learn how to make a hearty, delicious dish that combines juicy meatballs with a creamy mushroom sauce. This easy, step-by-step recipe will have you serving restaurant-quality meals from the comfort of your home. Perfect for family dinners or casual get-togethers, these creamy mushroom meatballs pair wonderfully with buttered egg noodles or mashed potatoes.
Ingredients You'll Need
- 12 large meatballs (Try making your own with [this recipe]!)
- 1 ½ lb mixed mushrooms (approx. 2 portabella, 6 cremini, 1 package enoki)
- 1 medium onion, finely diced
- 1 clove garlic, finely minced
- ¼ cup wine (red or white will work)
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 2 cups whole milk
- 2 cups stock or water
- 1-2 bay leaves
- 3-4 sprigs fresh thyme
Step-by-Step Instructions for Creamy Mushroom Meatballs
1. Preheat the Oven
Preheat your oven to 375°F. Arrange the meatballs on a parchment-lined baking sheet and drizzle them with a little olive oil. Bake the meatballs for 15 minutes. Don’t worry if they’re not fully cooked yet—they’ll finish cooking in the creamy mushroom sauce.
2. Sauté the Mushrooms
While the meatballs bake, preheat a large straight-sided sauté pan over medium-high heat. Add a thin layer of oil to coat the bottom of the pan, then add your mixed mushrooms in a single layer. Don’t stir the mushrooms—let them steam! Add about 3 tablespoons of water to help them release moisture, and allow the mushrooms to cook down and shrink. Once all the water has evaporated and the mushrooms are golden brown, stir and fry for an additional 2 minutes. Transfer the cooked mushrooms to a clean bowl and set aside.
3. Caramelize the Onions and Garlic
In the same pan, add another drizzle of oil and toss in the diced onions. Season generously with salt and cook without stirring until they start to caramelize. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Deglaze the Pan
Pour in the wine and deglaze the pan, making sure to scrape up all those delicious browned bits from the bottom. Cook until the wine reduces and the pan is nearly dry, or "au sec" (no visible liquid remains).
5. Build the Mushroom Sauce
Sprinkle the onions with flour and stir to coat. Fry the flour-coated mixture for 1-2 minutes to get rid of the raw flour taste. Add the mushrooms back to the pan, followed by the bay leaves and thyme.
6. Add Milk and Stock
Slowly whisk in the milk, one cup at a time. Let the sauce thicken before adding the next cup. Once the milk is fully incorporated, begin adding the stock or water in the same fashion. Adjust the consistency to your liking—you may not need all 2 cups of stock.
7. Finish Cooking the Meatballs
Once your sauce has reached the desired consistency, add the baked meatballs back into the pan. Gently shake and stir the pan to coat the meatballs in the creamy mushroom sauce. Let everything simmer for about 4-5 minutes until the meatballs are fully warmed through.
Serving Suggestions
Serve these creamy mushroom meatballs over a bed of buttered egg noodles or our [Perfect Mashed Potatoes] for a satisfying, comforting meal. Don’t forget to garnish with fresh thyme or parsley for an extra touch of flavor and color!
Pro Chef Tips
- Mushroom Variety: Using a mix of mushrooms like portabella, cremini, and enoki adds depth and texture to your sauce. Don’t skimp on this variety!
- Wine Substitution: No wine? No problem! You can substitute with additional stock or even a splash of balsamic vinegar for a tangy twist.
- Thickening the Sauce: If your sauce is too runny, allow it to simmer for a few extra minutes to thicken. If it gets too thick, simply add a splash of water or stock.
