Meatballs in Mushroom Sauce is a great recipe for your packed lunch and even for your kids. Why not turn your ordinary meatballs into something new, right?
Mostly, meatballs are mixed with sweet and sour sauce, which probably a Chinese inspired dish. However, there will come a time that you will look for something new. Like in my case.
I was wondering what would be a nice dish to cook for my Monday’s packed lunch. My brother was not at home so it will just be a good for one recipe. However, I decided to double the recipe so my parents would have something for their lunch.
Then, I remembered my mom bought a kilo of ground pork last week. Luckily, we have a can of cream of mushroom in our pantry and I bought a can of straw mushrooms in the grocery. So, straw mushrooms is something new and I only use it once in my dish.
Normally, you will make a meatball mixture and turn it into balls and fry. However, I want an extra texture and decided to coat it with flour mixture. Again, mushrooms can be added directly into the dish but I decided to also drenched it into the flour mixture and fry it until golden brown.
Tips
For this Meatballs in Mushroom Sauce I used ground pork, but if you prefer beef or chicken that would also be fine. I’m just not so sure if the using ground chicken will give you a moist kind of meatballs.
For this recipe, I used canned straw mushrooms but you can also use the ordinary button mushrooms. If you are feeling lazy, simply throw it into the sauce and cook it for 5 minutes.
You can mix the fried meatballs and mushroom with the sauce if you will serve it right away. If you are going to make this for your packed lunch, simply separate the meatballs from the sauce and combine them if you are about to eat it.
For more mushroom dishes check out my Mushroom Recipes.
Ingredients
| 300 grams | Ground Pork |
| 8 cloves | Garlic, chopped |
| 1 piece | Onion, chopped |
| 1/4 cup | Chopped Onion Chives |
| 2 teaspoons | Salt |
| 1/4 teaspoon | Ground Black Pepper |
| 1 teaspoon | Spanish Paprika |
| 1 piece | Egg |
| 1 1/2 cups | Flour |
| 1/4 teaspoon | Salt |
| 1/4 teaspoon | Ground Black Pepper |
| 1/2 teaspoon | Spanish Paprika |
| 200 grams | Canned Straw Mushrooms, drained and halved |
| 3 cups | Cooking Oil |
| 1/2 cup | Cream of Mushroom |
| 1/2 cup | Water |
| 1/8 teaspoon | Ground Black Pepper |
| 1/2 piece | Beef Bouillon Cube |
Procedure
Combine ground pork, garlic, onion, onion chives, salt, ground black pepper, Spanish paprika and egg. Mix together until mixture is sticky and and let it marinate for an hour.
In a bowl, combine flour, ground black pepper, salt and Spanish paprika. Thoroughly mix until well combined.
Drench the halved straw mushrooms in the flour mixture and set aside.
Divide the meat mixture into 12 equal portions and turn it into balls. Drench each ball into the flour mixture.
Heat cooking oil and deep fry the mushrooms and meatballs until golden brown. Drain excess oil and set a side.
In a pan combine cream of mushroom, water and ground black pepper. Simmer for 10 minutes until free of lump. Add bouillon cube and mix for another 5 minutes.
Add Fried mushrooms and meatballs and mix until well incorporated.
Meatballs in Mushroom Sauce
Ingredients
- 300 grams Ground Pork
- 8 cloves Garlic, chopped
- 1 piece Onion, chopped
- 1/4 cup Chopped Onion Chives
- 2 teaspoons Salt
- 1/4 teaspoon Ground Black Pepper
- 1 teaspoon Spanish Paprika
- 1 piece Egg
- 1 1/2 cups Flour
- 1/4 teaspoon Ground Black Pepper
- 1/4 teaspoon Salt
- 1/2 teaspoon Spanish Paprika
- 200 grams Canned Straw Mushrooms, drain and halved
- 3 cups Cooking Oil
- 1/2 cup Cream of Mushroom
- 1/2 cup Water
- 1/8 teaspoon Ground Black Pepper
- 1/2 piece Beef Bouillon Cube
Instructions
- Combine ground pork, garlic, onion, onion chives, salt, ground black pepper, Spanish paprika and egg. Mix together until mixture is sticky and and let it marinate for an hour.
- In a bowl, combine flour, ground black pepper, salt and Spanish paprika. Thoroughly mix until well combined.
- Drench the halved straw mushrooms in the flour mixture and set aside.
- Divide the meat mixture into 12 equal portions and turn it into balls. Drench each ball into the flour mixture.
- Heat cooking oil and deep fry the mushrooms and meatballs until golden brown. Drain excess oil and set a side.
- In a pan combine cream of mushroom, water and ground black pepper. Simmer for 10 minutes until free of lump. Add bouillon cube and mix for another 5 minutes.
- Add Fried mushrooms and meatballs and mix until well incorporated.
