Recipe for Meatballs in Mushroom Cream Sauce at Life's Ambrosia

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.

Serves 4

You will need

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
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!

Like this recipe? Recommend it to your friends!

Responses to "Meatballs in Mushroom Cream Sauce"

“
These meatballs with this sauce look to be packed with flavors!
”

- Karine

“
Comfort food sounds so good to me, too! This looks really great.
”

- Carrie

“
Looks wonderful. Hope this week is going better for you.
”

- cassie

“
The meatballs look fabulous! I have such a hard time photographing meat – it always comes out grayish and unappetizing, but your pictures makes the food look as delicious as it sounds.
”

- kokomama

“
Sounds comforting and truly delicious.
”

- Ciaochowlinda

“
This is comfort food at it’s best! I can’t wait to try this out. It looks amazing!!
”

- Chrys

“
Now how did you know I’ve been craving meatballs in a cream sauce! Oh yum, I have to make these soon.
”

- Mrs. L

“
We made this tonight. So yummy! One question–did yours also have a bit of fat at the top of the sauce? It was from the meatballs when they went back into the sauce.

In other recipes, thanks for your posts! We’ve made this, the shrimp tacos, chocolate cookies, and others. Everything has been yummy!
”

- Aly

“
Hey Aly, I am glad to hear that you not only enjoy this but some of my other recipes as well! I didn’t notice any fat at the top of my sauce but you might be able to get rid of that by dabbing the meatballs with paper towels to get rid of some of the excess fat before putting them back in the sauce.
”

- Deseree

“
Hey I’m making these as we speak..I substituted ground turkey,because my hubby doesn’t eat red meat nor pork..we’ll see how it goes! Thanks for the great recipe,girl! Keep ‘em comin’!
”

- Kiesha