Meatballs with Mushroom Sauce Recipe
Meatballs are a great party appetizer, often seasoned with ketchup or sweet and sour sauce, complementing the ground pork or beef’s savory goodness and slightly crisp texture that quickly absorbs contrasting flavors. But if you want to make something tasty for the weekend, you can switch things up by preparing a herby and mellow sauce that goes well with meaty dishes. The Meatballs with Mushroom Sauce recipe is made of a creamy white sauce with mushrooms and beef broth that perfectly complements meatballs, caramelized onion, and dill – a sure hit even for the fussy eaters!
To add more depth to this recipe, mix white wine with your Mushroom Sauce and hot sauce for a little kick. This recipe is a crowd-pleaser and easy to make, boasting the meatballs’ rich and savory flavor and creamy mushroom sauce, best served with white rice or mashed potatoes. And if you’re ready to level up your home-cooked meals, try the Meatballs with Mushroom Sauce recipe. But before you give this incredibly delicious comfort food a shot, let’s talk about where the dish originated.
Meatballs are made of ground pork or beef meat formed into a ball, hence the name. It often comes with other ingredients, like eggs, butter, minced onion, bread crumbs, and seasoning. Once rolled into a ball, meatballs are cooked by baking, braising, frying, or steaming. However, various types of meatballs are made of other spices and meats. Despite being popular in Italian restaurants, the meatballs we love today did not originate from Italy. As a matter of fact, if you visit Italy, finding an authentic restaurant that offers spaghetti and meatballs will be difficult.
So, if the Italians didn’t invent meatballs, where did it come from? Although the origin of the dish or who made it is unknown, it’s believed that meatballs originated from the Persian dish known as kofta, which consists of a mixture of meats and either mashed lentils, bulger, or rice. As the years went by, the dish spread to other countries, making their own version of meatballs. When it reached Italy, the locals made their version known as polpette, which contains various kinds of meats, from beef to veal, and other ingredients, such as eggs, cheese, garlic, and parsley.
It’s rolled into small balls or marble-sized and eaten with a soup broth or as a main course. In Poland, there’s a traditional Polish dish called Meatballs with Mushroom Sauce. The meatballs are popularly made with pork or veal meat and are often served with a creamy dill sauce and a side of mashed potato. But in this recipe, we’ll make things simple and easy. You’ll only need ground meat, flour, onion, garlic, salt, and pepper. Roll it into balls and fry until golden brown. After frying the meatballs, complete it with your Homemade Mushroom Gravy sauce.
You can enjoy it as it is, with white rice, tender mashed potatoes, and vegetables, or top your Meatballs with Mushroom sauce on freshly cooked pasta! In addition, the recipe requires no baking since you can cook it in a pan. It’s also easy to customize, as you can add your favorite herbs, mushrooms, and other seasonings to make the dish extra delicious. So, if you haven’t had anything planned for the weekend, call your family and friends to enjoy Meatballs with Mushroom Sauce together!
- Homemade Mushroom Gravy (see the recipes)
- 400 grams ground (pork or beef)
- ½ tsp salt
- ½ tsp pepper
- 1 small white onion (dice)
- 2 cloves garlic (dice)
- 2 tbsp flour
- Oil for frying
- Season the ground pork with salt, pepper, chopped garlic, chopped onion and flour. Mix well
- Shape into balls then fry into heated oil until golden brown.
- Served with Homemade Mushroom Gravy. Enjoy
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