Posted June 17, 2013
Looking for comfort food? After a trying week last week, I certainly was. It is almost as if the weather gods knew it too because they made yesterday the perfect day to enjoy some stick to your ribs, make your tummy smile food. And that is exactly what this dish is. Just imagine, beef and pork meatballs with onions, garlic, Herbs de Provence and Worcestershire browned and then simmered in a creamy mushroom sauce. If that doesn’t sound comforting enough, I served these little devils over Creamy Mashed Potatoes.
You will notice that in this recipe I used fat free milk and that is because that is what I had on hand. Some may scoff at the idea of fat free milk. Believe me, I get the comment all the time from people saying “What is the point? Its practically water.” But mixed with sour cream in this recipe, it actually worked out quite nicely. The sauce was creamy and perfectly coated the back of a spoon which is just what I was looking for. If you have another kind of milk, feel free to substitute but note that your sauce may be a bit creamier.
Meatballs in Mushroom Cream Sauce Recipe
Beef and pork meatballs simmered in a creamy mushroom sauce and piled high on creamy mashed potatoes.
- 1/2 pound ground pork sausage
- 1/2 pound ground beef
- 1 medium onion (1/2 minced and 1/2 sliced)
- 1 clove garlic, minced
- 1/3 cup plain dry bread crumbs
- 1 egg, beaten
- 1 teaspoon Herbs de Provence
- 1 tablespoon Worcestershire
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon fresh cracked black pepper, plus more to taste
- 2 tablespoons olive oil
- 2 cups sliced mushrooms
- 2 tablespoons flour
- 1 cup beef broth
- 1 cup fat free milk
- 1/4 cup sour cream
- 1 batch Creamy Mashed Potatoes
- In a bowl combine sausage, ground beef, minced onion, garlic, bread crumbs, egg, Herbs de Provence, Worcestershire, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix with hands until well combined. Roll into approximately 15 meatballs.
- Heat olive oil in large pan over medium heat. Fry meatballs in batches until all are browned, but not cooked through. Set aside. The meatballs will finish cooking in the sauce.
- Reserve pan drippings. Add sliced onion and mushrooms to the pan. Cook 5-7 minutes or until browned. Sprinkle flour over the top and cook 1 minute.
- Pour beef broth into the pan. Be sure to scrape up flavor bits from the bottom.
- Whisk in the milk and sour cream. Bring to a boil. Reduce heat to low. Return meatballs to the pan. Spoon sauce over the meatballs and cook 25-30 minutes or until meatballs are cooked through. Season to taste with salt and pepper.
- Serve over Creamy Mashed Potatoes.
Doesn't this sound comforting? The meal was so comforting that after dinner, I put on my PJ's, crawled into bed and slept like a baby. Everyone needs a meal like that once in a while. Enjoy!