Meatballs in Creamy Mushroom Sauce with Mashed Potatoes

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Meatballs in Creamy Mushroom Sauce with Mashed Potatoes

Introduction

Indulge in the comforting embrace of homemade meatballs swimming in a rich, creamy mushroom sauce. This hearty dish combines tender, juicy meatballs with earthy mushrooms and velvety herb cheese, all served alongside fluffy mashed potatoes. The contrasting tang of cranberries cuts through the richness, creating a perfectly balanced meal that’s ideal for family dinners or special occasions. This classic comfort food with a gourmet twist will satisfy even the most discerning palates and leave everyone asking for seconds!

Ingredients

For the Meatballs:

  • 600g mixed minced meat
  • 1 day-old roll (about 50g)
  • 1 medium-sized egg
  • 2 teaspoons sweet mustard
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • 1 tablespoon oil for frying

For the Mushroom Sauce:

  • 400g small mushrooms
  • 1 onion, finely chopped
  • 100g creamy herb cheese
  • 400ml water
  • 1 sprig of chives, finely chopped
  • 2 tablespoons oil for frying
  • Salt and pepper to taste

For the Mashed Potatoes:

  • 800g floury potatoes
  • 250ml milk
  • 1 tablespoon butter
  • Salt to taste
  • Pinch of nutmeg

For Serving:

  • 4 tablespoons cranberries in oil

Instructions

Step 1: Prepare the Potatoes

  1. Peel the potatoes and cut them into even-sized chunks.
  2. Place in a large pot of salted water and bring to a boil.
  3. Cook for approximately 20 minutes until fork-tender.

Step 2: Prepare the Meatball Mixture

  1. While the potatoes are cooking, soak the day-old roll in a small bowl of water.
  2. Peel and finely chop both onions.
  3. Heat 1 tablespoon of oil in a frying pan over medium heat.
  4. Add half of the chopped onions and fry until translucent (about 2-3 minutes).
  5. Remove the pan from heat and set aside.

Step 3: Form and Cook the Meatballs

  1. Squeeze excess water from the soaked roll.
  2. In a large bowl, combine the minced meat, squeezed breadcrumbs, egg, mustard, and the fried onions.
  3. Season the mixture with salt and pepper.
  4. With wet hands, form the mixture into small balls (about 3-4cm in diameter).
  5. Heat 2 tablespoons of oil in a large frying pan.
  6. Cook the meatballs on all sides for about 5 minutes until golden brown.
  7. Remove the meatballs from the pan and set aside.

Step 4: Make the Mushroom Sauce

  1. Clean and wash the mushrooms, then cut them in half.
  2. Using the same pan with the meatball cooking juices, add the mushrooms.
  3. Cook for 2-3 minutes until they begin to soften.
  4. Add the remaining chopped onions and fry for about 2 minutes.
  5. Pour in 400ml of water to deglaze the pan, scraping up any browned bits.
  6. Add the creamy herb cheese and stir until melted.
  7. Bring to a boil, then reduce heat and simmer for about 3 minutes.
  8. Season the sauce with salt and pepper to taste.
  9. Return the meatballs to the sauce and simmer gently for another 5 minutes.
  10. Wash and finely chop the chives, then stir into the sauce.

Step 5: Finish the Mashed Potatoes

  1. Drain the cooked potatoes thoroughly.
  2. Return them to the pot and add the milk and butter.
  3. Mash until smooth and creamy.
  4. Season with salt and a pinch of nutmeg.

Step 6: Serve

  1. Divide the mashed potatoes between serving plates.
  2. Spoon the meatballs and mushroom sauce over or alongside the potatoes.
  3. Top with a spoonful of cranberries in oil for a delicious contrast.

Nutritional Information

Per Serving (Serves 4):

  • Calories: 650 kcal
  • Protein: 35g
  • Carbohydrates: 45g
  • Fat: 35g
  • Fiber: 5g
  • Sodium: 850mg

Preparation Time: 25 minutes Cooking Time: 35 minutes Total Time: 60 minutes

Cooking Tips and Tricks

  1. Perfect Meatballs: For juicier meatballs, avoid overworking the meat mixture. Gently combine the ingredients just until incorporated.
  2. Meatball Consistency: If your meatball mixture feels too wet, add a tablespoon of breadcrumbs. If too dry, add a tablespoon of milk.
  3. Even Cooking: Make all meatballs the same size for even cooking. A medium ice cream scoop works perfectly for this.
  4. Enhanced Flavor: For deeper flavor, brown the meatballs in batches to avoid overcrowding the pan, which can cause them to steam instead of sear.
  5. Creamier Potatoes: For ultra-creamy mashed potatoes, warm the milk before adding it to the potatoes.
  6. Sauce Thickness: If the sauce is too thin, let it simmer uncovered for a few more minutes. If too thick, add a splash of water or stock.

Variations and Substitutions

  1. Meat Options: Replace the mixed mince with all beef, all pork, or try turkey or chicken mince for a lighter version.
  2. Dairy-Free: Substitute the herb cheese with dairy-free cream cheese and use plant-based milk and butter for the mashed potatoes.
  3. Gluten-Free: Use gluten-free breadcrumbs instead of the soaked roll.
  4. Vegetable Additions: Enhance the sauce with diced bell peppers, carrots, or peas for added color and nutrition.
  5. Herb Variations: Experiment with different herbs like thyme, rosemary, or tarragon in the sauce.
  6. Serving Options: Instead of mashed potatoes, serve with pasta, rice, or crusty bread for dipping.
  7. Spicy Twist: Add a pinch of chili flakes to the meatball mixture or sauce for a spicy kick.

Common FAQs

Can I make this dish ahead of time?

Yes! The meatballs and sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much. Make the mashed potatoes fresh when ready to serve.

Can I freeze the meatballs?

Absolutely. You can freeze the cooked meatballs with sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. The mashed potatoes are best made fresh.

What can I use instead of cranberries in oil?

Cranberry sauce, lingonberry jam, or even a touch of redcurrant jelly works well. For a non-sweet alternative, try pickled red cabbage or beetroot.

Can I use dried herbs instead of fresh chives?

Yes, although fresh herbs provide the best flavor, dried herbs can work in a pinch. Use about 1 teaspoon of dried chives or mixed herbs.

What type of herb cheese works best?

Boursin, Rondele, or any soft cheese with herbs will work beautifully. In a pinch, you can use plain cream cheese with a teaspoon of your favorite dried herbs mixed in.

Storage and Make-Ahead Tips

  1. Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  2. Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or milk if the sauce has thickened too much.
  3. Freezing: Freeze the meatballs and sauce (without potatoes) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  4. Make-Ahead Components: You can prepare the meatballs up to a day ahead and store them uncooked in the refrigerator, or cook them and refrigerate. The sauce base can also be prepared ahead without adding the herb cheese, which should be stirred in during reheating.
  5. Portioning: For convenient meal prep, divide the cooled meatballs and sauce into individual portions before freezing.

Enjoy this comforting and satisfying meal that brings together the hearty flavors of tender meatballs, savory mushrooms, and creamy mashed potatoes—truly a dish that embodies the essence of home cooking at its finest!

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