Mushroom Meatball Recipe

Prepare mushrooms and aromatics

Wipe mushrooms clean and finely chop (or pulse briefly in a food processor) until small but not pureed. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely minced onion and 2 cloves garlic; sauté 2–3 minutes until translucent. Add the chopped mushrooms and a pinch of salt. Cook, stirring occasionally, until most moisture has evaporated and mushrooms are lightly browned, about 8–10 minutes. Transfer to a bowl and let cool to warm.

Make meatball mixture

In a large bowl, combine the cooled mushroom mixture with ground beef, breadcrumbs, milk, egg, grated Parmesan, 2 tablespoons chopped parsley, soy sauce, Worcestershire sauce, dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender. If mixture feels too wet, add up to 2 more tablespoons breadcrumbs; if too dry, add a splash more milk.

Shape meatballs

With slightly moistened hands, form the mixture into 16 evenly sized meatballs (about 1.25–1.5 ounces / walnut size). Place them on a parchment-lined tray.

Brown meatballs

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches so as not to crowd the pan, add meatballs and brown on all sides, about 2–3 minutes per side, turning gently with tongs. Transfer browned meatballs to a plate. They do not need to be fully cooked through at this stage.

Sauté shallot and deglaze

Reduce heat to medium-low and add 1 tablespoon butter to the skillet used for browning. Add the minced shallot and sauté 1–2 minutes until softened. Add 1 clove minced garlic and cook 30 seconds until fragrant. Pour in 1/4 cup dry white wine to deglaze, scraping up browned bits from the pan. Let the wine reduce by half, about 1–2 minutes.

Finish sauce and simmer meatballs

Add 1/2 cup broth, 1/4 cup heavy cream, 1 teaspoon Dijon mustard and 1 teaspoon fresh thyme to the pan. Stir to combine and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Return the browned meatballs to the skillet, nestling them into the sauce. Simmer gently, spooning sauce over the meatballs, until cooked through and internal temperature reaches 160°F (71°C), about 8–10 minutes. If sauce becomes too thin, simmer uncovered 1–2 minutes to reduce; if too thick, add a splash more broth.

Finish

Taste the sauce and adjust seasoning with additional salt or pepper as needed. Stir in remaining 1 tablespoon chopped parsley and remove from heat.

Serve meatballs and sauce over crusty bread, cooked pasta, or rice. Garnish with extra chopped parsley. Leftovers keep refrigerated for up to 3 days; reheat gently in a skillet with a splash of broth or in a 350°F (175°C) oven until warmed.