Creamy Pork Meatballs

This hearty meatballs with mushroom gravy has been my go-to comfort meal for family dinners that never disappoints. The tender pork meatballs swimming in a velvety mushroom sauce create the perfect combination that pairs beautifully with mashed potatoes for the ultimate comfort food experience.

I first made these meatballs during a cold winter evening when I needed something truly satisfying. My family immediately declared it their new favorite comfort food and now it's requested at least once a month when everyone gathers around the table.

Ingredients

• Ground pork: creates the perfect tender texture and carries flavor beautifully
• Large onion: adds moisture and savory depth to the meatballs
• Fresh dill: brings brightness that balances the richness of the dish
• Eggs: work as the perfect binder keeping everything together
• Bread crumbs: help maintain the perfect texture and absorb moisture
• Buttermilk: adds tanginess and creates incredibly tender meatballs
• Hot sauce: provides a subtle kick without overwhelming the dish
• Salt and pepper: for proper seasoning throughout
• Vegetable oil: for achieving that perfect golden crust when frying

• Cremini mushrooms: offer a deep earthy flavor far superior to button mushrooms
• Unsalted butter: creates the rich base for your sauce while controlling salt levels
• All-purpose flour: thickens the sauce to the perfect consistency
• White wine: adds acidity and complexity that elevates the entire dish
• Heavy cream: creates that silky luxurious texture that makes this gravy special
• Chicken broth: forms the savory foundation of your sauce
• Salt and pepper: for final seasoning adjustments

Step-by-Step Instructions

Combine the Meatballs:

Add all meatball ingredients to a large bowl except the vegetable oil. Use your hands to thoroughly mix everything together breaking down any chunks of meat or bread crumbs. Shape the mixture into uniform 1 inch meatballs for even cooking. The mixture should yield approximately 40 to 50 meatballs depending on your exact sizing.

Prep for Cooking:

Line a baking sheet with paper towels to absorb excess oil after frying. Add vegetable oil to a large skillet about 1/4 cup and heat over medium-high heat until shimmering but not smoking. The proper oil temperature ensures your meatballs develop a beautiful crust without absorbing too much oil.

Cook the Meatballs:

Add meatballs to the hot skillet in a single layer working in batches to avoid overcrowding. Brown each meatball on all sides turning carefully with tongs or a spatula. This should take about 2 minutes per side. Add more oil between batches if needed. Transfer cooked meatballs to the prepared baking sheet. The paper towels will absorb excess oil while the meatballs rest.

Saute the Mushrooms:

Carefully discard any remaining oil from the skillet then add the butter and melt completely. Add sliced mushrooms to the butter and cook for approximately 5 minutes stirring occasionally until they release their moisture and begin to brown. Proper browning creates deeper flavor in your final sauce.

Create the Sauce:

Sprinkle flour evenly over the mushrooms and stir constantly for about 1 minute to cook out the raw flour taste. This creates a roux directly in the pan. Add white wine to deglaze scraping up any browned bits from the bottom of the pan. Pour in the heavy cream and chicken broth stirring to incorporate. Simmer for 10 minutes stirring occasionally as the sauce thickens and reduces. If the sauce becomes too thick simply add a splash more cream or broth to adjust consistency.

Finish the Dish:

Return the meatballs to the skillet gently folding them into the mushroom sauce ensuring each one gets coated. Simmer for 2 minutes until the meatballs are heated through. Garnish with fresh parsley or dill just before serving. Spoon the meatballs and generous amounts of sauce over mashed potatoes noodles or rice for a complete meal.

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My favorite part of this recipe is watching the transformation of simple mushrooms into that luxurious gravy. I learned from my grandmother to take the time to properly brown the mushrooms they release a deep umami flavor that forms the backbone of the entire dish. When my family smells this cooking they literally come running to the kitchen.

Storage and Reheating

These meatballs with mushroom gravy will keep beautifully in an airtight container in the refrigerator for 3 to 4 days. The flavor actually improves overnight as the components meld together. When reheating warm gently on the stovetop over medium-low heat adding a splash of broth if the sauce has thickened too much during storage. Avoid microwave reheating if possible as it can make the meatballs tough and the sauce may separate.

Easy Variations

This recipe welcomes many creative variations while maintaining its comfort food appeal. Try using ground turkey or chicken for a lighter version though you may want to add a tablespoon of olive oil to the mixture for moisture. For an Italian twist replace the dill with basil and oregano and add grated parmesan to the meatball mixture. The mushroom sauce can be customized with different mushroom varieties wild mushrooms add extraordinary depth if available.

Serving Suggestions

While mashed potatoes are the classic pairing for these meatballs consider serving them over buttered egg noodles or creamy polenta for delightful alternatives. A fresh green salad with a light vinaigrette provides perfect contrast to the rich dish. For a complete comfort food experience add roasted vegetables like carrots or Brussels sprouts on the side. When entertaining serve in a large shallow bowl family style in the center of the table with crusty bread for sauce sopping.

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Commonly Asked Questions

→ What can I serve with these meatballs?

These meatballs are delicious served over mashed potatoes, which soak up the creamy mushroom gravy beautifully. They also pair well with egg noodles, rice, or even crusty bread. Add a simple side salad or steamed vegetables to complete the meal.

→ Can I use a different type of ground meat?

Yes, you can substitute the ground pork with ground beef, turkey, chicken, or a combination of meats. Keep in mind that leaner meats like turkey or chicken might produce slightly drier meatballs, so you may want to add a tablespoon of olive oil to the mixture.

→ How do I prevent my meatballs from falling apart?

Make sure to mix the meatball ingredients thoroughly and allow the breadcrumbs to absorb the liquid before shaping. Refrigerating the formed meatballs for 30 minutes before cooking can help them hold together. Also, avoid moving the meatballs too much during the initial cooking until they've developed a crust.

→ Can I make this dish ahead of time?

Yes, this is an excellent make-ahead dish. You can prepare the meatballs and sauce completely, then refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The dish also freezes well for up to 3 months.

→ What can I substitute for the white wine?

If you prefer not to use white wine, you can substitute with additional chicken broth plus 1 tablespoon of lemon juice or white wine vinegar to add acidity. For depth of flavor, you could also use 1-2 tablespoons of Dijon mustard mixed into the additional broth.

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs for fresh. As a general rule, use one-third the amount of dried herbs compared to fresh. For this recipe, replace the 3 tablespoons of fresh dill with 1 tablespoon of dried dill.