Name: Gourmet Meatballs in a Rich Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb ground beef (or a mix of beef and pork for richness); 1/4 cup breadcrumbs; 1 egg; 2 tbsp grated Parmesan; 2 cloves garlic, minced; 1 tsp Dijon mustard; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil (for cooking); 1 tbsp butter; 1 tbsp olive oil; 8 oz cremini or button mushrooms, sliced; 2 cloves garlic, minced; 1/2 small shallot, finely chopped (or 2 tbsp onion); 1/2 tsp dried thyme or 1 tsp fresh thyme; 1/4 cup white wine (optional); 1 cup beef broth; 1/2 cup heavy cream (or half-and-half); Salt & pepper to taste; Fresh parsley, chopped (for garnish)

Description

Gourmet Meatballs in a Rich Mushroom Sauce are an elegant upgrade to classic comfort food. Juicy, herb-infused meatballs are seared and simmered in a velvety mushroom sauce made with fresh herbs, garlic, and a touch of cream. It’s perfect for serving over mashed potatoes, egg noodles, or creamy polenta.

Ingredients

Scale

For the Meatballs:

1 lb ground beef (or a mix of beef and pork for richness)
1/4 cup breadcrumbs
1 egg
2 tbsp grated Parmesan
2 cloves garlic, minced
1 tsp Dijon mustard
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)

For the Mushroom Sauce:

1 tbsp butter
1 tbsp olive oil
8 oz cremini or button mushrooms, sliced
2 cloves garlic, minced
1/2 small shallot, finely chopped (or 2 tbsp onion)
1/2 tsp dried thyme or 1 tsp fresh thyme
1/4 cup white wine (optional)
1 cup beef broth
1/2 cup heavy cream (or half-and-half)
Salt & pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Make the meatballs:
In a bowl, combine beef, breadcrumbs, Parmesan, egg, garlic, Dijon, thyme, salt, and pepper. Mix gently and roll into 14–16 meatballs.
Sear meatballs:
Heat olive oil in a large skillet over medium-high heat. Sear the meatballs until browned on all sides (they don’t need to be fully cooked through). Remove and set aside.
Make the sauce:
In the same skillet, add butter and olive oil. Sauté mushrooms and shallots for 5–6 minutes until softened and browned. Add garlic and thyme, cook 30 seconds more.
Deglaze & simmer:
Pour in white wine (if using) and cook for 2–3 minutes, scraping up browned bits. Add beef broth and bring to a simmer. Return meatballs to the pan and cook 10–12 minutes, until meatballs are fully cooked.
Finish the sauce:
Stir in heavy cream and simmer for 3–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Serve:
Spoon meatballs and sauce over mashed potatoes, buttered noodles, or rice. Garnish with fresh parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes