Meatballs and Creamy Mushroom Sauce

These meatballs are very similar to the italian meatballs I made a few weeks ago.  I like the egg and cheese combination; it doesn’t make a moist meatball but they work very well with a variety of sauces without falling apart like some do. The mushroom sauce I made with this needs a little work I think; perhaps a beef broth or a little more seasoning will make it perfect.  I did enjoy this so I will post as I made it.  Add some cayenne or crushed red pepper to the sauce if you like a spicy kick; I went with a bit of crushed red.


  • 1 pound ground beef
  • 1/2 cup parmesan or other hard cheese ~ we used a spanish cheese I had picked up a while ago
  • 1/4 pound mushrooms ~ finely diced
  • 1 /4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1/2 tsp rosemary
  • 1 egg

Combine all ingredients.  Form into about a dozen large meatballs.  Bake at 375 degrees for 20 minutes; place meatballs in 2 quart casserole pan.

Creamy Mushroom Sauce

  • 3/4 pound mushrooms ~ sliced and/or diced
  • 2 cloves garlic ~ minced
  • 2 Tbs butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs additional butter
  • 1 Tbs flour
  • 1 cup water ~ or broth
  • 1 cup cream

Sauté mushrooms in 2 Tbs butter until tender; about 10 minutes.  Once all liquid is absorbed add 1 Tbs butter and flour; stir until well flour is mixed and add water.  Heat until thickened.  Add cream; pour over meatballs and bake covered at 375 degrees for 30 minutes. Serve with noodles or rice.

Enjoy ~ Kimberly