Beef and Mushroom Meatballs in Creamy Sauce
Juicy, tender beef meatballs packed with earthy mushrooms are baked to perfection, then nestled in a luscious, garlicky creamy sauce for ultimate comfort. This hearty dish combines savory beef with umami-rich mushrooms in every bite.
Why You’ll Love This Recipe
This Beef and Mushroom Meatballs in Creamy Sauce is the kind of cozy, soul-warming meal that feels like a hug on a plate. The meatballs stay incredibly moist and flavorful thanks to finely chopped mushrooms mixed right into the ground beef, adding extra juiciness and deep umami without overpowering the beef.
Baking them first locks in the juices and gives a nice texture, while the creamy sauce—rich with sautéed mushrooms, garlic, a touch of broth, and heavy cream—clings beautifully to every meatball. It’s elegant enough for date night or company but simple and forgiving for weeknight dinners.
Serve it over mashed potatoes, egg noodles, or rice, and watch everyone go back for seconds. It’s hearty, satisfying, and delivers that classic comfort food vibe with a gourmet twist—no fancy skills required!
Yield: 6 servings
Beef and Mushroom Meatballs in Creamy Sauce
Tender baked beef-mushroom meatballs smothered in rich, creamy sauce—pure comfort!
Prep Time
20 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
1 hour
Ingredients
For the Meatballs
- 1 lb (450g) ground beef (80/20 preferred)
- 8 oz (225g) fresh mushrooms, finely chopped (divided: half for meatballs, half for sauce)
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1 large egg
- ½ small onion, finely grated or minced
- 2 garlic cloves, minced
- 1 tsp Worcestershire sauce
- 1 tsp dried Italian seasoning (or parsley + oregano)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan (optional)
For the Creamy Sauce
- 2 tbsp butter
- Remaining chopped mushrooms
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1½ cups beef broth (low-sodium)
- ¾ cup heavy cream
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Get everything prepped with love — Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup a breeze and keeps things even. Finely chop your mushrooms (use a food processor if you want them super tiny—they'll melt into the meatballs beautifully).
- Make the magic panade — In a small bowl, soak the breadcrumbs in milk for 5 minutes. This little trick keeps your meatballs super tender and juicy—don't skip it!
- Mix the meatball goodness — In a large bowl, combine ground beef, half the chopped mushrooms, the soaked breadcrumbs, egg, grated onion, garlic, Worcestershire, Italian seasoning, salt, pepper, and Parmesan if using. Mix gently with your hands—just until combined. Overmixing makes tough meatballs, so be gentle like you're hugging dough.
- Shape those beauties — Scoop out about 2 tablespoons of mixture and roll into balls (aim for golf-ball size). Place them on the prepared baking sheet with a little space between each.
- Bake to perfection — Pop them in the oven for 18-22 minutes until browned and cooked through (internal temp 160°F/71°C). They'll smell amazing—your kitchen will feel like a cozy restaurant!
- Start the dreamy sauce — While meatballs bake, melt butter in a large skillet over medium heat. Add the remaining chopped mushrooms and sauté for 5-7 minutes until golden and moisture evaporates.
- Build the flavor base — Toss in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour, stir constantly for 1-2 minutes to cook out the raw taste—this is your thickening magic.
- Pour in the liquids — Gradually whisk in beef broth, scraping up any yummy bits. Bring to a gentle simmer and cook 3-4 minutes until slightly thickened.
- Make it creamy and luscious — Stir in heavy cream and Worcestershire. Simmer gently 4-5 minutes until velvety smooth. Taste and season with salt/pepper. Add the baked meatballs to the pan, spoon sauce over them, and simmer 2-3 minutes to marry the flavors.
- Serve with joy — Garnish with fresh parsley. Dish over mashed potatoes, noodles, or rice. Grab a fork and dive into pure comfort—enjoy every creamy, mushroomy bite!
Notes
- This recipe bakes the meatballs for healthier cooking with less oil, but they still get beautifully caramelized edges.
- The mushrooms in the meatballs add moisture and flavor—no need for extra binders.
- For a restaurant touch, add a splash of brandy or white wine to the sauce after mushrooms.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 541Total Fat 34gSaturated Fat 17gUnsaturated Fat 17gCholesterol 154mgSodium 898mgCarbohydrates 26gFiber 2gSugar 4gProtein 31g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use ground beef with at least 15-20% fat for juicier meatballs; leaner meat can dry out.
- Finely chop or grate the mushrooms so they blend seamlessly into the meat mixture—no big chunks to throw off texture.
- Chill the meatball mixture for 20-30 minutes before shaping; it makes them easier to form and helps them hold together during baking.
- Bake on a parchment-lined sheet for easy cleanup and even cooking.
- For extra flavor, brown the meatballs briefly in a skillet before baking, but it’s optional if you’re keeping it simple.
- Taste the sauce as you go—adjust salt, pepper, or add a splash of Worcestershire for depth.
- Don’t boil the cream sauce after adding cream; gentle simmer prevents curdling.
- If the sauce thickens too much, thin it with a bit more broth or milk.
Ingredients Notes
- Ground beef: Opt for 80/20 or 85/15 for the best texture and flavor—fat keeps things tender and prevents dryness.
- Fresh mushrooms: Cremini (baby bella) or white button work great; they add earthy depth and moisture when finely chopped into the meatballs and sautéed for the sauce.
- Breadcrumbs: Panko or fresh work; they absorb moisture and lighten the meatballs. Soak in milk for extra tenderness (the classic panade method).
- Heavy cream: Gives the sauce its luxurious silkiness; half-and-half works for a lighter version but won’t be as rich.
- Beef broth: Low-sodium preferred so you control the saltiness.
- Garlic and onion: Fresh is best for aromatic base; garlic powder can substitute in a pinch but lacks brightness.
- Parmesan (optional): Adds nutty umami to meatballs and sauce.
Variations and Substitutions
- Meat mix: Swap half the beef for ground pork or veal for richer, more tender meatballs (Swedish-style influence).
- Gluten-free: Use gluten-free breadcrumbs or crushed GF crackers and cornstarch slurry instead of flour for thickening.
- Dairy-free: Substitute full-fat coconut milk or cashew cream for heavy cream; it adds a subtle sweetness that pairs well with mushrooms.
- Low-carb/keto: Skip breadcrumbs (use almond flour or crushed pork rinds) and serve over cauliflower mash or zucchini noodles.
- Extra veggies: Stir in spinach or kale at the end for color and nutrition, or add diced bell peppers to the sauce.
- Spice it up: Add red pepper flakes or Dijon mustard to the sauce for a kick.
- Herb swaps: Fresh thyme or rosemary instead of parsley for an aromatic twist.
- Lighter sauce: Use milk + cornstarch slurry instead of cream for a thinner gravy.
Storage Options
- Refrigerator: Store cooled meatballs and sauce in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or in the microwave.
- Freezer: Freeze cooked meatballs in sauce (or separately) for up to 3 months. Thaw overnight in the fridge and reheat slowly to avoid separating the cream.
- Make-ahead: Prepare and shape meatballs up to 24 hours ahead; keep covered in the fridge. Sauce can be made a day early and reheated.
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