Meatballs in Creamy Mushroom Sauce
Tender beef meatballs, roasted, and then added to a mushroom sauce rich with sour cream. To make a meal of the meatballs, serve portions of them on mashed potatoes or egg noodles with a steamed green vegetable, such as broccoli, alongside. This recipe could be doubled if feeding a larger group.
Recipe - Quality Foods
Meatballs in Creamy Mushroom Sauce
Prep Time40 Minutes
Servings4
Cook Time10 Minutes
Ingredients
500 grams lean ground beef
3 Tbsp breadcrumbs
2 Tbsp milk
1 Tbsp Dijon mustard
1 large egg
1/2 tsp dried thyme
1 large garlic clove, minced
1/2 tsp salt, plus some to taste
freshly ground black pepper, to taste
3 Tbsp butter
1 small onion, diced
1/2 lb. (about 12) small to medium white mushrooms, sliced
3 Tbsp all-purpose flour
1/4 tsp paprika
2 cups beef stock
1/4 cup sour cream
splash or 2 Worcestershire sauce (optional)
Directions
- Place beef, breadcrumbs, milk, mustard, egg, thyme, garlic, 1/2 tsp salt and pepper, to taste, in a bowl and gently mix to combine. Preheat oven to 375 F. Line a baking sheet with parchment paper. Moisten your hands with cold water. Roll the meat into 20 to 22, 1 1/2-inch meatballs and place on the baking sheet. Roast meatballs 20 minutes, or until cooked through.
- While meatballs roast, melt butter in a medium pot set over medium, medium-high heat. Add onions and mushrooms and cook until tender, about 5 minutes. Mix in the flour and paprika and cook 1 minute more. While stirring, slowly mix in the stock. Bring to a simmer, and simmer 2 to 3 minutes.
- Whisk sour cream and Worcestershire sauce, if using, into the sauce, season with salt and pepper, and then lower heat to medium-low. When meatballs are cooked, drain any fat from them and then add to the sauce. Partially cover the pot and let the meatballs soak up the flavour of the sauce for 10 minutes, and then serve.
40 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Abigails Kitchen - Original Bread Crumbs, 400 Gram
$4.99$1.25/100g
Not Available
Maille - Dijon Original Mustard, 200 Millilitre
$6.29$3.15/100ml
Not Available
Mccormick - Thyme Leaves, 13 Gram
$6.99$53.77/100g
Not Available
Not Available
Mccormick - Ground Black Pepper, 37 Gram
$5.99$16.19/100g
Not Available
Not Available
Not Available
Western Family - All Purpose White Flour, 10 Kilogram
$14.99$0.15/100g
McCormick Gourmet - Paprika, 35 Gram
$6.99$19.97/100g
Not Available
Not Available
Not Available
Directions
- Place beef, breadcrumbs, milk, mustard, egg, thyme, garlic, 1/2 tsp salt and pepper, to taste, in a bowl and gently mix to combine. Preheat oven to 375 F. Line a baking sheet with parchment paper. Moisten your hands with cold water. Roll the meat into 20 to 22, 1 1/2-inch meatballs and place on the baking sheet. Roast meatballs 20 minutes, or until cooked through.
- While meatballs roast, melt butter in a medium pot set over medium, medium-high heat. Add onions and mushrooms and cook until tender, about 5 minutes. Mix in the flour and paprika and cook 1 minute more. While stirring, slowly mix in the stock. Bring to a simmer, and simmer 2 to 3 minutes.
- Whisk sour cream and Worcestershire sauce, if using, into the sauce, season with salt and pepper, and then lower heat to medium-low. When meatballs are cooked, drain any fat from them and then add to the sauce. Partially cover the pot and let the meatballs soak up the flavour of the sauce for 10 minutes, and then serve.