Homemade Meatballs with Mushroom Cream Sauce

Tender, juicy homemade meatballs simmered in a rich, creamy mushroom sauce make a comforting meal that’s perfect served over mashed potatoes, egg noodles, or rice.

Ingredients (Serves 6)

For the Meatballs

• 1 lb (450 g) lean ground beef
• ½ lb (225 g) ground pork
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons finely chopped onion
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil

For the Mushroom Cream Sauce

• 2 tablespoons butter
• 8 oz (225 g) mushrooms, sliced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) beef broth
• 1 cup (240 ml) heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)
• ½ teaspoon dried thyme
• Salt and black pepper, to taste

Garnish

• Chopped fresh parsley
• Grated Parmesan cheese (optional)

Instructions

1. Make the Meatballs

• In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, Parmesan, garlic, onion, Italian seasoning, salt, pepper, and parsley.
• Mix gently until just combined.
• Shape into 1½-inch (4 cm) meatballs.

2. Brown the Meatballs

• Heat the olive oil in a large skillet over medium heat.
• Brown the meatballs for 6–8 minutes, turning occasionally.
• They do not need to be fully cooked at this stage.
• Transfer to a plate.

3. Prepare the Mushroom Sauce

• In the same skillet, melt the butter.
• Add the mushrooms and onion, cooking for 5–6 minutes until softened and lightly browned.
• Stir in the garlic and cook for 30 seconds.
• Sprinkle the flour over the vegetables and cook for 1 minute.
• Gradually whisk in the beef broth until smooth.
• Stir in the heavy cream, Worcestershire sauce, Dijon mustard (if using), and thyme.
• Simmer for 5 minutes, stirring occasionally, until slightly thickened.

4. Finish the Dish

• Return the meatballs to the skillet.
• Cover and simmer for 10–12 minutes, or until the meatballs reach an internal temperature of 160°F (71°C).

5. Serve

• Garnish with fresh parsley and Parmesan cheese, if desired.
• Serve over mashed potatoes, buttered egg noodles, rice, or with crusty bread.

Tips

• Mixing beef and pork makes the meatballs extra tender and flavorful.
• Freshly grated Parmesan adds the best flavor.
• For a lighter sauce, substitute half-and-half for the heavy cream.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6