Albondigas With Mushrooms Recipe

Prepare soaking breadcrumbs

In a small bowl, combine breadcrumbs and milk; let sit 5 minutes until absorbed.

Mix meatball ingredients

In a large bowl, add ground beef, fresh chorizo, soaked breadcrumbs, egg, Parmesan, minced garlic, chopped parsley, smoked paprika, kosher salt, and black pepper. Gently combine with your hands or a spoon until just incorporated—do not overwork.

Form meatballs

Using a tablespoon or small ice cream scoop, portion the mixture into 1 to 1.25 inch meatballs (yields ~18–22). Roll lightly between your palms to form smooth balls.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown meatballs on all sides for 4–6 minutes until a deep golden crust forms (they do not need to be fully cooked through). Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In the same skillet, reduce heat to medium and add 2 tablespoons butter and 1 tablespoon olive oil. Add diced onion and minced shallot; sauté 4–5 minutes until translucent. Add 1 teaspoon garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add sliced cremini and shiitake mushrooms to the skillet. Increase heat to medium-high and sauté 6–8 minutes, stirring occasionally, until mushrooms are browned and most of their liquid has evaporated.

Deglaze

Pour in 1/2 cup dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Build sauce

Stir in 1 cup beef stock, 1/4 cup heavy cream, thyme, Dijon mustard, and Worcestershire sauce. Bring the mixture to a gentle simmer.

Return meatballs and simmer

Nestle the browned meatballs into the simmering mushroom sauce. Reduce heat to low, cover partially, and simmer 10–12 minutes, or until meatballs reach an internal temperature of 160°F (71°C) and are cooked through. Stir gently once or twice during simmering to coat meatballs.

Adjust seasoning and thicken (optional)

Taste the sauce and adjust salt and pepper. If you prefer a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; slowly stir into simmering sauce and cook 1–2 minutes until slightly thickened.

Finish

Stir in remaining 1 tablespoon butter for shine and richness if desired. Keep warm until ready to serve.

Prepare crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil and sprinkle with 1/4 teaspoon salt evenly across slices. Bake 6–8 minutes until edges are golden and crisp. Optionally broil 30 seconds for extra color—watch carefully.

Assemble and garnish

Spoon 2–3 meatballs with generous mushroom sauce onto a warm serving plate or individual small plates from the Smaller Bites section. Place 2–3 toasted crostini alongside. Garnish with chopped fresh parsley and a dusting of grated Parmesan. Serve immediately.