Prep Time: 15 + 30 minutes chilling time
Cooking Time: +- 35 minutes
Serves: 4
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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 sun set.

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.

Meatballs in Creamy Mushroom & Thyme Sauce

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

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

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.

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