Description
Delight your taste buds with these healthy meatballs in a rich mushroom sauce. Tender meatballs paired with a creamy mushroom sauce make for a satisfying and flavorful dish that is perfect for a cozy dinner.
Ingredients
For the Meatballs
- 1.1 pounds ground meat approx. 7% fat
- 1 small/medium soft bun torn into small pieces, alternatively use 1½ slices white bread
- 1 small onion finely chopped
- 5–6 tablespoons parsley finely chopped
- ½ teaspoon fine sea salt and ground pepper each
- 2 teaspoons oil for browning the meatballs
For the Mushroom Sauce
- 12 ounces regular white mushrooms (¾ of a pound), wiped, chopped into large chunks
- 1 medium onion finely chopped
- 1 tablespoon oil
- 2 tablespoons all-purpose/plain flour
- 1¼ cups stock vegetable or chicken
- ¼ cup light/single/half and half cream approx. 18%
- 2 tablespoons sour cream regular or reduced fat
- Pepper to taste
Instructions
- Make the meatballs – To a food processor add the onion, parsley, and bread pieces. Pulse until the mixture is crumbly. Add the meat, salt, and pepper and pulse again a few times to combine the ingredients. Transfer the mixture to a bowl and form good-sized meatballs. Brown the meatballs in a pan and set aside.
- Make the mushroom sauce – Pulse mushrooms in a food processor. Cook onion, add mushrooms, then flour and stock. Stir in cream and sour cream, season, and thicken the sauce.
- Assemble the recipe – Place meatballs in the sauce, simmer until cooked through. Adjust seasoning, then serve hot.
Notes
- You can use any ground meat with approx. 7% fat (I used turkey).
- I like to combine the meatball ingredients in a blender (rather than stir by hand) as this produces soft meatballs, but you can stir the ingredients with a spoon if you prefer a coarser texture.
- I recommend using the same large non-stick pan to make the meatballs, cook the mushroom sauce as well as the final dish.
- Brown the meatballs (but do not cook completely) before combining with the sauce. Transfer to a plate (to stop the cooking process) while you make the sauce.
- You probably won’t need to add any salt into the sauce (the stock is salty) but be generous with the pepper.
- These healthy meatballs in mushroom sauce are best served hot.
- If the sauce thickens add a splash of water to loosen the consistency.
- Storing: Keep refrigerated, covered, for up to 3 days.
- Freezing: Make the meatballs, brown them and set aside to cool. Cook the mushroom sauce then cool completely before combining with the meatballs. Transfer to an airtight container and freeze for up to 3 months. Defrost overnight then transfer to a shallow pan and cook as per Instructions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 341 kcal
- Sugar: 5g
- Sodium: 516mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 111mg
