27/08/2026
Creamy Mushroom Meatballs
Serves 4 to 6
Ingredients:
For the meatballs:
500 g beef mince
250 g pork mince, optional, or use all beef (750 g total)
1 small onion, finely grated
2 cloves garlic, crushed
1 large egg
60 ml breadcrumbs (30 g)
30 ml milk
10 ml Worcestershire sauce
5 ml fine salt
2 ml black pepper
2 ml paprika
2 ml dried mixed herbs
15 ml fresh parsley, chopped
30 ml oil for frying
For the mushroom gravy:
30 ml butter
15 ml olive oil
250 g brown mushrooms, sliced
1 medium onion, finely diced
2 cloves garlic, crushed
30 ml cake flour
250 ml beef stock
250 ml fresh cream (1 cup)
10 ml Dijon mustard
5 ml Worcestershire sauce
2 ml black pepper
2 ml salt, to taste
5 ml fresh thyme or 2 ml dried thyme
15 ml fresh parsley, chopped to garnish
Method:
1. Make meatballs: In large bowl combine grated onion, crushed garlic, egg, breadcrumbs, 30 ml milk, 10 ml Worcestershire sauce, salt, pepper, paprika, mixed herbs and parsley. Add beef and pork mince and mix gently until just combined, do not overwork. Roll into balls about 40 g each, golf ball size, makes about 18 to 20.
2. Brown meatballs: Heat 30 ml oil in large deep pan over medium-high heat. Brown meatballs in batches 4 to 5 minutes until golden all over as in photo. Remove and set aside. They will not be cooked through yet.
3. Cook mushrooms: In same pan add butter and 15 ml olive oil. Add diced onion, cook 3 minutes. Add sliced mushrooms, cook 5 to 6 minutes until golden brown. Add garlic, cook 30 seconds.
4. Make gravy: Sprinkle 30 ml flour over mushrooms, stir 1 minute. Slowly pour in 250 ml beef stock while stirring to avoid lumps. Bring to simmer. Add cream, Dijon mustard, 5 ml Worcestershire sauce, pepper, thyme and salt. Stir until sauce thickens slightly, about 2 to 3 minutes.
5. Simmer: Return browned meatballs to pan, spoon gravy over. Reduce heat to low, cover and simmer 12 to 15 minutes until meatballs are cooked through and gravy is thick and creamy like in photo. Stir gently once or twice.
6. Finish: Taste and adjust salt. Sprinkle chopped parsley over top.
To serve:
Serve hot in white bowl as in photo with wooden spoon, spoon plenty of mushroom gravy over. Good with creamy mashed potatoes, pap, rice or pasta and green beans.
Storage:
Keeps 3 days covered in fridge. Freezes well with gravy for up to 2 months. Reheat gently on stove with splash of water or stock to loosen sauce.
