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Tender Beef Meatballs in a Rich Mushroom Sauce — Irresistibly Delicious!

By Delicious Recipes!Posted on
Tender Beef Meatballs in a Rich Mushroom Sauce — Irresistibly Delicious!

Tender Beef Meatballs in a Rich Mushroom Sauce — Irresistibly Delicious!

Start your week with a comforting dish that’s too good to resist: light and tender beef meatballs simmered in a flavorful mushroom sauce. Perfectly seasoned with a hint of chili and fresh herbs, this recipe pairs wonderfully with creamy mashed potatoes or tender tagliatelle pasta.

🕒 Prep Time: 20 min

⏲️ Cook Time: 50 min
🍽️ Servings: 5

Ingredients

Meatball Mix

  • 400 g ground beef
  • 1 large garlic clove, crushed
  • 1 egg yolk
  • 1 slice white bread, crust removed
  • 50 ml milk
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 5 grinds chili flakes (adjust to taste)
  • A few sprigs fresh parsley, chopped
  • Oil for frying

Mushroom Sauce

  • 1 onion
  • 1/2 bell pepper
  • 200 g champignon mushrooms, sliced
  • 1 large garlic clove, crushed
  • 80 ml dry white wine
  • 1 tsp dried porcini mushroom powder
  • 1 tsp sweet paprika
  • 1/4 tsp hot paprika (adjust for desired spiciness)
  • 1/4 tsp smoked paprika (optional)
  • 1 sprig rosemary
  • 500 ml chicken or beef broth
  • 1/2 can (400 ml) crushed tomatoes
  • 100 g sour cream
  • 1/4 bunch parsley, chopped
  • Salt and black pepper to taste

Instructions

Prepare the Meatballs

  1. Soak the bread slice in milk until softened, then squeeze out excess milk.
  2. In a large bowl, combine the ground beef, crushed garlic, egg yolk, soaked bread, chopped parsley, salt, pepper, and chili flakes. Mix gently until just combined.
  3. Form small meatballs from the mixture (about 25 in total). To make shaping easier, moisten your hands occasionally with water.

Fry the Meatballs

  1. Heat a thin layer of oil in a large frying pan over medium heat.
  2. Fry the meatballs in batches, turning frequently, until evenly browned on all sides but not fully cooked inside. Remove and drain on paper towels.

Make the Mushroom Sauce

  1. Remove excess oil from the pan, leaving about 3-4 tablespoons.
  2. Add onion and bell pepper (grated or finely blended into a paste) and sauté for 5 minutes until softened.
  3. Add sliced mushrooms and cook for another 5 minutes, adding crushed garlic in the last minute.
  4. Deglaze the pan with white wine and let it simmer for 1-2 minutes until the wine evaporates.
  5. Add crushed tomatoes, porcini powder, all types of paprika, salt, and pepper. Simmer for 5 minutes until the tomato sauce thickens slightly.
  6. Pour in broth and add rosemary sprig. Bring to a boil, then simmer with the lid on for 10 minutes.
  7. Adjust salt to taste.

Finish Cooking

  1. Add meatballs to the sauce. Simmer gently on medium-low heat with lid on for 30 minutes, allowing flavors to meld and meatballs to cook through.
  2. Temper the sour cream by stirring it with about 10 tablespoons of hot sauce. Slowly stir sour cream mixture back into the pan. Add chopped parsley and gently mix, taking care not to break the meatballs.
  3. Cook for another 2-3 minutes on low heat.

Serving Suggestions

Serve these juicy beef meatballs with creamy mashed potatoes or al dente tagliatelle to soak up the luscious mushroom sauce. This dish is perfect for cozy dinners that warm the soul.

Chef’s Tips

  • Adjust chili flakes and paprika according to your preferred heat level.
  • Use fresh herbs like parsley and rosemary to brighten the rich flavors.
  • For a vegetarian version, try substituting beef with cooked lentils or finely chopped mushrooms.