Pork And Veal Meatballs With Mushroom Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground pork, ground veal, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.
• STEP 2.Mix well until all the ingredients are evenly incorporated.
• STEP 3.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 4.Heat olive oil in a large skillet over medium heat.
• STEP 5.Add the meatballs to the skillet and cook until browned on all sides, about 5-7 minutes.
• STEP 6.Remove the meatballs from the skillet and set aside.
• STEP 7.In the same skillet, add sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 8.Add minced garlic and cook for another minute.
• STEP 9.Pour in chicken broth and bring to a simmer.
• STEP 10.Add heavy cream and stir well.
• STEP 11.Return the meatballs to the skillet and simmer for another 10-15 minutes, until the sauce thickens and the meatballs are cooked through.
• STEP 12.Serve the meatballs with the mushroom sauce over pasta, rice, or crusty bread.
• STEP 13.Garnish with chopped parsley, if desired.

Cooking Tips

• For extra flavor, you can add a splash of white wine to the mushroom sauce.
• If you prefer a smoother sauce, you can blend the cooked mushrooms and garlic with an immersion blender before adding the chicken broth and cream.
• These meatballs can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat them in the mushroom sauce before serving.

Storage and Serving

• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the meatballs and sauce in a saucepan over low heat until warmed through.
• Serve the meatballs with pasta, rice, or crusty bread for a complete meal.