Meatballs in Mushroom Sauce
Delicious moist meatballs in a creamy mushroom sauce.
Equipment
- Large saucepan
- Large bowl
Ingredients
Meatballs
- 1 lb ground pork
- 1 med yellow onion finely diced
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp pepper
- ½ cup bread crumbs
- 1 egg
- 2 tbsp parmesan cheese
- 2 tbsp parsley fresh or dry
- 1 tsp oregano
Mushroom Sauce
- 8 oz mini bella mushrooms sliced
- 8 oz white mushrooms sliced
- ½ small red onion finely diced
- 2 cloves garlic minced
- 1 tbsp olive oil extra virgin
- 1 tbsp butter
- ½ cup vegetable stock
- ½ cup heavy cream
- 3 tbsp parmesan cheese
- salt & pepper to taste
Instructions
- 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.
Notes
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