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Gourmet Meatballs in a Rich Mushroom Sauce

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This dish is the ultimate cozy indulgence—succulent meatballs simmered in a creamy, umami-packed mushroom sauce. It’s inspired by rustic Italian countryside meals and perfect for romantic dinners, small gatherings, or elevating your weeknight menu. Warm, hearty, and irresistibly gourmet.

Ingredients

Scale

For the Meatballs:

  • 500 g (1.1 lb) ground beef

  • 200 g (7 oz) ground pork

  • 1 slice day‑old bread, crusts removed, soaked in ⅓ cup milk

  • ½ small onion, finely minced

  • 2 cloves garlic, minced

  • 1 large egg

  • ¼ cup grated Parmesan cheese

  • 2 tbsp chopped fresh parsley

  • 1 tsp kosher salt

  • ½ tsp ground black pepper

  • ¼ tsp dried oregano

For the Mushroom Sauce:

  • 2 tbsp unsalted butter

  • 1 tbsp olive oil

  • 1 small shallot, finely chopped

  • 2 cloves garlic, minced

  • 300 g (10 oz) mixed mushrooms, sliced

  • ½ cup dry white wine (optional)

  • 1 ½ cups beef or chicken broth

  • ½ cup heavy cream or crème fraîche

  • 1 tsp Worcestershire sauce

  • Salt and pepper, to taste

  • Chopped fresh parsley, for garnish

Instructions

  • Tear bread and soak in milk for 5–10 minutes.

  • In a large bowl, mix beef, pork, soaked bread, onion, garlic, egg, Parmesan, parsley, salt, pepper, and oregano until just combined.

  • Shape into 1.5-inch meatballs (about 18–20 pieces).

  • Heat oil in a skillet and sear meatballs on all sides until golden. Transfer to a plate.

  • In the same pan, melt butter and sauté shallot with a pinch of salt until translucent. Add garlic and cook for 30 seconds.

  • Add mushrooms and cook undisturbed for 4–5 minutes until browned.

  • Deglaze with wine and reduce by half.

  • Pour in broth and Worcestershire; bring to a simmer.

  • Return meatballs to the pan, cover partially, and simmer for 12–15 minutes.

  • Stir in cream and cook 2–3 more minutes until sauce thickens.

  • Garnish with parsley and let rest 5 minutes before serving.

Notes

  • You can substitute ground turkey or chicken if preferred.

  • Use a blend of cremini, shiitake, and oyster mushrooms for richer flavor.

  • To make it dairy-free, omit Parmesan and use a plant-based cream alternative.

  • For gluten-free, use GF bread or breadcrumbs.

Find it online: https://cookingworthy.com/gourmet-meatballs-in-a-rich-mushroom-sauce/