Is it just me or after a really trying week do you also want a big huge bowl of comfort food? I know that I need it! Especially days during the fall when it’s blustery and cold outside, I am ready for some stick to your ribs, make your tummy smile food. And that is exactly what these Meatballs in Mushroom Cream Sauce are. Just imagine, beef and pork meatballs with onions, garlic, Herbs de Provence and Worcestershire browned and then simmered in a creamy mushroom sauce.
For the longest time meatballs in our home meant Spaghetti and Meatballs. And honestly, that is one of my favorite meals of all time so I get why it’s always a winner with family and friends.
When I meatballs, I often like to combine two different types of meat. In this recipe, I use pork sausage and ground beef. The sausage adds tons of flavor to these meatballs as do the garlic and Herbs de Provence. These meatballs are good on their own but where the real comfort aspect comes into hand is the Mushroom Cream Sauce.
The mushroom cream sauce in these Meatballs in Mushroom Cream Sauce recipe is really easy to make. My secret to making it really creamy and comforting is adding sour cream. It adds a bit of tartness and a ton of creaminess.
And finally, what totally sends this whole dish over the top is serving these tender Meatballs in Mushroom Cream sauce over some perfectly Creamy Mashed Potatoes.
It really doesn’t get much better than this, friends. Trust me.
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.