Meatballs In Mushroom Sauce

1903 meatballs in mushroom sauce

These creamy meatballs in mushroom sauce are the ultimate comfort food.


  • 2 tsp plain flour
  • 20g butter
  • 200g button mushrooms, sliced
  • steamed broccolini and Brussels sprouts, to serve
  • 2 tbs worcestershire sauce
  • 1 lemon, plus wedges to serve
  • 300g cooked macaroni
  • 500g pork & veal mince
  • 2 tbs olive oil
  • 1 free range egg, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 bunch dill, plus extra to serve
  • 2/3 cup light thickened cream
View Method Meatballs In Mushroom Sauce


  1. Combine mince, breadcrumbs, zest, half the dill and egg in a bowl. Roll a tablespoonful of mixture into balls and place on a tray. Repeat to make about 30 meatballs.
  2. Heat half the oil in a large non-stick frying pan over medium heat. Cook meatballs for 8 minutes, shaking pan occasionally, or until browned on all sides. Transfer to a clean tray.
  3. Heat remaining oil and butter in same pan over medium-high heat. Add mushroom and cook, stirring often, for 10 minutes or until golden. Sprinkle flour over and stir to combine. Cook for 1 minute. Stir in cream, sauce and 1/2 cup water and stir until mixture comes to the boil. Reduce heat to medium and return meatballs to pan with sauce. Cook for 8 minutes or until cooked through. Stir through remaining dill and season to taste. Scatter extra dill over meatballs and serve with macaroni, broccolini, Brussels sprouts and lemon wedges.
View Ingredients Meatballs In Mushroom Sauce
View Method Meatballs In Mushroom Sauce
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