Meatballs in Mushroom Sauce

Savory

Intermediate

Difficulty

Mid-High

Costs

Cooking Time

Servings

Description

If you’re on the hunt for a family dinner that’s both comforting and delicious, these meatballs in mushroom sauce are a must-try! The combination of beef and Iberian pork makes these meatballs incredibly succulent, with a lovely depth of flavor. The creamy, rich mushroom sauce brings everything together beautifully, making it a dish that gets everyone gathered around the table. Perfect with a side of rice or crusty bread to soak up that luscious sauce!

Instructions

In a pan, heat 1 tablespoon of olive oil over medium heat. Sauté the diced onions until they are softened and translucent, avoiding browning.
In a bowl, combine 375g minced Iberian pork, 375g minced beef, 1 egg yolk, 1 whole egg, 1 tsp minced garlic, 1 tbsp chopped parsley, 2 tbsp breadcrumbs, a handful of bread crumbs, and 1 tbsp milk. Knead the mixture by hand, then fold in the sautéed onions. Season with salt to taste.
Form the mixture into small meatballs and lightly dust them with flour.
In a skillet, fry the meatballs in hot olive oil until they are golden brown on the outside. They should be crispy, but don’t worry if they are slightly undercooked on the inside.
In a separate pot, heat 4 tablespoons of olive oil and sauté the chopped onions and minced garlic until softened. Add 500g chopped mushrooms and sauté briefly. Pour in 0.5 liters of broth and 0.5 liters of water, allowing it to simmer for 20 minutes.
Blend the mushroom sauce until smooth and season with salt to taste.
Add the meatballs to the blended sauce, heating gently until the meatballs are fully cooked through. Check doneness by cutting one meatball open. Finish the dish with a drizzle of olive oil and extra chopped parsley before serving.

Ingredients