Meatballs with Mushroom Cream Sauce

This is a wonderful comfort food dish. It is hearty, has lovely flavor and is easy to bring together. It’s sort of a fusion between Swedish meatballs and a Stroganoff mushroom cream sauce and then you add the noodles for a perfect finish.

This would be perfect with a nice French Burgundy or Pinot Noir.


24 Meatballs, rolled to 1 inch in diameter
To prepare the meatballs, use 1-1 ½ lb of ground Beef. Season the beef with Black Pepper, Celery salt, ½ tsp Sugar, a bit of freshly ground Nutmeg, Worcestershire Sauce and one beaten Egg and a Tbsp of Breadcrumbs. Mix gently and then form into meatballs.
1 Onion, sliced
1 lb Mushrooms, sliced in two
2 Tbsp Butter
¼ cup dry Sherry or Marsala
1 pint/two cups of heavy Cream or Crème Fraiche
Green onions, just the green or chopped fresh chives
Egg Noodles
Prepare the meatballs and allow them to rest in the refrigerator for at least 30 minutes. Then heat 1 Tbsp of vegetable oil in a sauté pan and brown off the meatballs and drain away the fat and set meatballs aside.
In the same pan, add the butter, then sauté the onions until caramelized, add the mushrooms and sauté for one or two minutes then add the sherry and flame it (light it) to remove the alcohol. If it does not light, don’t be concerned, just cook for another 3-4 mintues until the alcohol aroma is gone.
Start your water for the noodles, and when boiling add the noodles in and cook until just al dente and then drain.
While the noodles are cooking, add the meatballs back into the pan, add the cream into the meatballs and gently bring it all back to a simmer. Finish by pouring the meatballs and sauce over the noodles and sprinkle the chives or green onions on top and serve.

2 thoughts on “Meatballs with Mushroom Cream Sauce

  1. The Louisville Chef

    Sorry I wasn't clearer. It means once you pour the sherry into the pan, you should light it to burn off the alcohol. If it does not light then don't worry, just cook it until the alcohol aroma is gone. Maybe 3-4 mintues.


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