Imagine sinking your fork into a perfectly tender, flavorful meatball, only to have it enveloped in a velvety, umami-rich mushroom sauce. This isn’t just a recipe – it’s a culinary experience that will transport your taste buds to new heights of deliciousness. Welcome to the world of the Best Meatballs with Cream of Mushroom Soup, a dish that’s destined to become a staple in your weekly rotation.
As you read on, prepare to be captivated by the mouthwatering details of this recipe. From the carefully selected ingredients that elevate the flavors, to the foolproof techniques that ensure perfect results every time, this blog post will guide you through the process of creating a meal that’s worthy of a standing ovation.
So, what are you waiting for? Grab your apron, and let’s embark on a culinary adventure that will leave you and your loved ones craving more.
🍝 Why This Recipe Belongs in Your Weekly Rotation ?
When it comes to comforting, satisfying meals, it’s hard to beat the combination of tender meatballs and a rich, creamy mushroom sauce. This recipe is a true crowd-pleaser, with a flavor profile that is both familiar and exciting. The secret lies in the perfect balance of savory, umami-packed ingredients that come together to create a dish that’s simply irresistible.
What sets this recipe apart is the attention to detail in every step. The meatballs are made with a blend of ground beef and pork, ensuring a juicy, flavorful texture that holds up beautifully to the creamy sauce. The mushrooms are sautéed to golden perfection, unlocking their rich, earthy essence, which then infuses the entire dish. And the touch of sherry or white wine? It adds a subtle complexity that takes the sauce to a whole new level of deliciousness.
Ingredients
• 1 lb (450g) ground pork
• 1 cup (60g) panko breadcrumbs
• 1/2 cup (120ml) whole milk
• 2 eggs, beaten
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5ml) dried thyme
• 1 teaspoon (5ml) dried oregano
• 1 teaspoon (5ml) salt
• 1/2 teaspoon (2.5ml) black pepper
• 2 tablespoons (30ml) olive oil
• 8 oz (225g) fresh mushrooms, sliced
• 2 cups (475ml) beef or chicken broth
• 1 can (10.5 oz or 300g) cream of mushroom soup
• 1/4 cup (60ml) dry sherry or white wine (optional)
The key ingredient in this recipe is the combination of ground beef and pork. The beef provides a robust, beefy flavor, while the pork adds a delightful tenderness and juiciness to the meatballs. The panko breadcrumbs help to bind the mixture together, while the milk and eggs ensure a light, tender texture.
Instructions
- Mix the Meatballs: In a large bowl, gently combine the ground beef, ground pork, panko breadcrumbs, milk, beaten eggs, onion, garlic, Worcestershire sauce, thyme, oregano, salt, and pepper until just mixed. Be careful not to overmix, as this can result in tough meatballs.
- Shape the Meatballs: Scoop the meatball mixture and roll it between your palms to form 1-inch (2.5cm) meatballs. Place the meatballs on a parchment-lined baking sheet or plate.
- Brown the Meatballs: In a large skillet, heat the olive oil over medium-high heat. Working in batches if necessary, brown the meatballs on all sides, about 2-3 minutes per batch. Transfer the browned meatballs to a plate.
- Sauté the Mushrooms: In the same skillet, add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Deglaze the pan with the sherry or white wine, if using, scraping up any browned bits from the bottom of the pan.
- Make the Sauce: Reduce the heat to low and stir in the beef or chicken broth and the cream of mushroom soup. Whisk the mixture until well combined and smooth. Add the browned meatballs back to the skillet, nestling them into the sauce.
- Simmer and Serve: Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened. Taste and adjust seasoning if necessary. Serve the meatballs and sauce over mashed potatoes, egg noodles, or rice.
⏱️ Timing Overview
• Cook time: 30 minutes
• Total Time: 50 minutes
🍽️ Nutritional Information
Nutritional information is an estimate per serving, based on 6 servings.
• Protein: 36 g
• Sodium: 1200 mg
• Carbohydrates: 18 g
• Fat: 36 g
• Fiber: 2 g
🌱 All the Different Spins You Can Take
• To Make it Vegan: Substitute the ground beef and pork with a plant-based meat alternative, such as crumbled tofu or soy-based ground “meat.” Replace the cream of mushroom soup with a vegan cream of mushroom soup, and use vegetable broth instead of beef or chicken broth.
• To Add a Spicy Kick: Stir in a tablespoon of Dijon mustard or a teaspoon of red pepper flakes to the meatball mixture. You can also top the finished dish with a sprinkle of crushed red pepper flakes or a drizzle of hot sauce.
🍽️ Ideas to Style Your Plate Like a Pro
• Garnish Suggestions: Garnish the dish with fresh chopped parsley, a sprinkle of grated Parmesan cheese, and a drizzle of balsamic glaze for a touch of elegance.
• Beverage Pairing: This dish pairs wonderfully with a medium-bodied red wine, such as a Merlot or Cabernet Sauvignon, or a crisp, dry white wine like a Chardonnay or Pinot Grigio. For a non-alcoholic option, a rich, creamy hot chocolate or a glass of full-bodied iced tea would also be a delightful accompaniment.
🧠 Pro Secrets to Avoiding Kitchen Disasters
• Mistake 2 – Using Cold Ingredients: Ensure that all the ingredients, especially the ground meats, are at room temperature before mixing the meatballs. This will help the ingredients bind together more effectively and result in a tender, juicy texture.
• Mistake 3 – Not Preheating the Oven: If you plan to bake the meatballs instead of browning them on the stovetop, make sure your oven is fully preheated to the correct temperature. This will help the meatballs cook evenly and prevent them from drying out.
❄️ From Fridge to Freezer: Storage Made Easy
• Freezing: The meatballs and sauce can be frozen together for up to 3 months. Allow the dish to cool completely, then transfer it to a freezer-safe container or resealable bag. When ready to serve, thaw the dish in the refrigerator overnight and reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Reheating: To reheat the meatballs and sauce, place the dish in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can reheat the dish on the stovetop over medium heat, stirring occasionally, until it’s piping hot.
❓ FAQs
Can I use all beef or all pork instead of a blend?
While you can use all beef or all pork, the blend of ground beef and pork creates the best texture and flavor for these meatballs. The pork adds extra juiciness and tenderness, while the beef provides a heartier, more robust taste. If you do choose to use just one type of meat, you may need to adjust the seasoning slightly to compensate for the difference in flavor profiles.
How can I make these meatballs ahead of time?
You can prepare the meatball mixture up to 1 day in advance and store it in the refrigerator until ready to shape and cook. Alternatively, you can shape the meatballs and refrigerate them on a baking sheet or plate, covered, for up to 24 hours before browning. This allows the flavors to meld and the meatballs to firm up, making them easier to handle.
Can I bake the meatballs instead of browning them on the stovetop?
Absolutely! If you prefer, you can bake the meatballs instead of browning them in a skillet. Preheat your oven to 400°F (200°C) and arrange the shaped meatballs on a parchment-lined baking sheet. Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned. Then, proceed with the recipe as written, adding the baked meatballs to the mushroom sauce.
What can I serve with these meatballs?
The classic pairing is to serve the meatballs and mushroom sauce over mashed potatoes or buttered egg noodles. However, you can also enjoy them with a side of roasted vegetables, a simple green salad, or a crusty loaf of bread to soak up the delicious sauce.
Can I make this recipe in the slow cooker?
Yes, you can easily adapt this recipe for the slow cooker. After browning the meatballs, transfer them to a slow cooker. Pour the mushroom sauce over the meatballs, cover, and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through and the sauce is thickened to your desired consistency.
🍽️ The Last Stir of This Recipe Story
As the final touches are added to this dish, the aroma of the perfectly browned meatballs and the rich, velvety mushroom sauce fills the air, beckoning you to take that first, tantalizing bite. This is a meal that’s sure to become a family favorite, a cozy and comforting dish that will nourish both your body and your soul.
So, gather your loved ones, set the table, and get ready to savor the magic of the Best Meatballs with Cream of Mushroom Soup.
Bon appétit!
The Best Meatballs with Cream of Mushroom Soup
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a large bowl, gently combine the ground beef, ground pork, panko breadcrumbs, milk, beaten eggs, onion, garlic, Worcestershire sauce, thyme, oregano, salt, and pepper until just mixed. Be careful not to overmix, as this can result in tough meatballs.
- Scoop the meatball mixture and roll it between your palms to form 1-inch (2.5cm) meatballs. Place the meatballs on a parchment-lined baking sheet or plate.
- In a large skillet, heat the olive oil over medium-high heat. Working in batches if necessary, brown the meatballs on all sides, about 2-3 minutes per batch. Transfer the browned meatballs to a plate.
- In the same skillet, add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Deglaze the pan with the sherry or white wine, if using, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and stir in the beef or chicken broth and the cream of mushroom soup. Whisk the mixture until well combined and smooth. Add the browned meatballs back to the skillet, nestling them into the sauce.
- Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened. Taste and adjust seasoning if necessary. Serve the meatballs and sauce over mashed potatoes, egg noodles, or rice.
