Meatballs with Mushroom Gravy (Printable Version)
# What You'll Need:
→ Meatballs
01 -
2 pounds ground pork
02 -
1 large onion, chopped
03 -
3 tablespoons fresh dill, chopped
04 -
2 eggs
05 -
¾ cup bread crumbs
06 -
¼ cup buttermilk
07 -
1 tablespoon hot sauce (e.g., Sriracha)
08 -
Salt and pepper to taste
09 -
Vegetable oil for frying
→ Mushroom Sauce
10 -
½ pound cremini mushrooms, sliced
11 -
4 tablespoons unsalted butter
12 -
¼ cup all-purpose flour
13 -
¼ cup white wine
14 -
½ cup heavy cream
15 -
1 cup chicken broth
16 -
Salt and pepper to taste
# Step-by-Step Directions:
01 -
Combine ground pork, chopped onion, chopped dill, eggs, bread crumbs, buttermilk, hot sauce, and salt and pepper in a large bowl. Mix thoroughly and shape into 1-inch meatballs (about 40-50 pieces).
02 -
Line a baking sheet with paper towels. Heat about ¼ cup of vegetable oil in a large skillet over medium-high heat.
03 -
Add the meatballs to the skillet in batches if necessary. Cook them on all sides until fully browned, adding more oil between batches if needed. Transfer the cooked meatballs to the prepared baking sheet to soak up excess oil.
04 -
Discard any leftover oil in the skillet. Add butter to the skillet and let it melt. Saute the mushrooms in the skillet for 5 minutes until they begin to brown.
05 -
Sprinkle flour over the mushrooms and stir well. Cook for 1 minute to eliminate the raw flour taste. Add white wine, heavy cream, and chicken broth. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Adjust thickness with more heavy cream or chicken broth if needed.
06 -
Add the cooked meatballs to the sauce, ensuring they're fully coated. Simmer for 2 minutes to warm through. Garnish as desired with fresh parsley or dill, and serve over mashed potatoes, noodles, or rice.
# Helpful Notes:
01 -
To bake the meatballs, preheat the oven to 375°F (190°C) and bake for 30-45 minutes until golden brown.
02 -
Store leftovers in an airtight container for 3-4 days, or freeze cooked meatballs on a baking sheet then transfer to a freezer bag for up to 3 months.