Meatballs in Creamy Mushroom & Thyme Sauce
I had so many requests for the recipe of this recent meal I shared on my instagram. It's amazing how the most simple, unassuming dishes get the most love. I'm glad I took a snap of it just before the sunset. This comforting meatball dish is a delightful one-pan wonder. Delicious served with orzo pasta, spaghetti, mashed potato or brown rice. Make cauliflower mash or rice for a keto/low carb option. Be sure to serve with some leafy greens.
Ingredients
Meatballs:
- 500 g beef mince chicken mince will work well too
- 2 garlic cloves crushed
- 1 c (250 ml) finely grated Parmesan
- zest of 1 lemon optional
- 1 tsp (5 ml) each of freshly ground salt and pepper
- 2 tsp (10 ml) dried rosemary
- 1 large egg beaten
- olive oil for shallow frying
Sauce:
- 250 g brown mushrooms roughly chopped
- 2 garlic cloves crushed
- 2 Tbsp (30 ml) butter
- a few sprigs of fresh thyme
- ½ c (125 ml) white wine or stock
- 250 ml cream
Instructions
- Combine meatball ingredients together until well combined. Chill for 30 minutes before rolling into 10 – 12 bite sized balls.
- Heat enough olive oil for shallow frying in a pan and brown the meatballs over high heat. Do not cook them all the way through. Remove and set aside.
- Remove excess oil from the pan. Add the butter and sauté the mushrooms, garlic and thyme with a pinch of salt.
- Once the mushrooms are browned and the moisture has cooked out of them, add the wine or stock and simmer for 5 minutes. Add the cream and simmer uncovered until thickened to a saucy consistency (this will take about 10 minutes).
- Add the meatballs and simmer for a +- 10 minutes or until meatballs are cooked completely.
- Serve immediately with your side dish of choice.
Tried this recipe?Let us know how it was!