What’s better than a plate of tender, juicy meatballs swimming in a rich, velvety mushroom cream sauce? Not much, if you ask us! This dish is a weeknight dinner dream—savoury, satisfying, and just fancy enough to impress your family or dinner guests. Plus, it’s a one-pan wonder, meaning fewer dishes (and more time to pour yourself a glass of wine while everything simmers to perfection).
Why You’ll Love This Recipe
- Restaurant-Worthy at Home – This recipe will have you making chef-approved meatballs and a silky mushroom cream sauce from scratch.
- Perfect for Any Occasion – Whether it’s a cozy weeknight dinner or a gathering with friends, this dish always delivers.
- Pairs Beautifully – Serve with buttered egg noodles, mashed potatoes, or crusty bread to soak up all that delicous sauce.
Ingredients You’ll Need
For the Meatballs
- 1 thick slice of white bread, crusts removed
- 1 1/4 lb ground beef (lean to medium)
- 1/2 cup milk (approx.)
- Salt & pepper, to taste
- Olive oil, if needed
For the Mushroom Cream Sauce
- 1 ½ lb mixed mushrooms (approx. 2 portabella, 6 cremini, 1 package enoki)
- 1 medium onion, finely diced
- 1 clove garlic, finely minced
- 1/4 cup wine (red or white will work)
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 2 cups whole milk
- 2 cups stock or water
- 1-2 bay leaves
- 3-4 sprigs fresh thyme
Step-by-Step Instructions for Creamy Mushroom Meatballs
1. Make the Meatballs
Preheat your oven to 400°F. In a mixing bowl, soak the bread in milk until it forms a paste. Add the ground beef, salt, and pepper, then mix by hand until fully combined. Shape into balls and place on a baking sheet. Roast for about 15 minutes.
Baking meatballs not only keeps your kitchen cleaner by eliminating the grease splatter that can happen from frying, but it also gives you hands-free cooking time to focus on the sauce or other meal prep.
2. Sauté the Mushrooms
While the meatballs bake, heat a large pan over medium-high heat. Add oil and your mixed mushrooms in a single layer. Add 3-4 Tbsp of water, this will let your mushrooms steam and release excess moisture. Let them cook undisturbed until all the moisture is evaporated. Continue to cook the mushrooms undisturbed while adding small dollops of butter throughout the pan. Once golden, stir and cook until 1-2 minutes longer. Transfer the mushrooms to a bowl.
3. Caramelize the Onions & Garlic
In the same pan, add another drizzle of oil and toss in the diced onions. Season with salt and let them caramelize. Add the minced garlic and cook for another minute.
4. Deglaze the Pan
Pour in the wine and scrape up all the delicious browned bits from the bottom of the pan. Let the wine reduce until almost dry.
5. Build the Mushroom Sauce
Sprinkle the onions with flour and stir to coat. Fry for a minute to cook out the raw flour taste. Add mushrooms (along with any accumulated liquid) back to the pan, followed by bay leaves and thyme.
6. Add the Milk and Stock
Slowly whisk in the milk, allowing the sauce to thicken before adding the next cup. Gradually add the stock or water, adjusting to your desired consistency.
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7. Finish Cooking the Meatballs
Once your sauce is perfect, add the baked meatballs to the pan. Stir gently to coat them in the sauce and let everything simmer for 4-5 minutes.
Serving Suggestions
Serve these creamy mushroom meatballs over a bed of Buttered Egg Noodles or our Perfect Mashed Potatoes. Garnish with fresh thyme or parsley for an extra pop of flavour.
Pro Chef Tips
Mushroom Variety Matters
Using a mix of mushrooms—portabella, cremini, and enoki—adds depth and texture to your sauce.
Wine or No Wine?
If you’re out of wine, substitute with extra stock or a splash of balsamic vinegar for a touch of acidity.
Sauce Too Thick or Thin?
If your sauce is too runny, let it simmer longer. Too thick? Add a splash of stock or water to loosen it up.
Love a Good Mushroom Cream Sauce?
We’ve got you covered! Check out our On-Demand Cooking Class: Pork Chops with Creamy Mushroom Sauce and cook along with professional chefs.
