In a large bowl, add all of the meatball ingredients and mix until well combined. Form meatballs about the size of a golf ball.
Over high heat, add the olive oil to a large saucepan. Once hot, brown the meatballs on each side, about 2 minutes each until the entire meatball is lightly browned. Remove from the pan and set aside.
Turn down the heat to medium and in the same pan, add the butter and sauté the red onion for about 1 minute. Next, add the garlic and sauté for an additional minute. Add the sliced mushrooms, salt and pepper (to taste) and continue to sauté for 2 minutes.
Add the vegetable broth to the pan and continue to cook for approximately 4-5 minutes until the stock begins to reduce. Next, add the heavy cream and parmesan cheese and reduce to a simmer. Return the meatballs to the sauce and simmer for approximately 15 minutes until the sauce begins to thicken.
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Keyword meatball, meatballs, meatballs in mushroom sauce, mushroom sauce