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 the ingredients together until well combined.
• 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 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, about 5 minutes.
• STEP 8.Add minced garlic and cook for an additional minute.
• STEP 9.Pour in chicken broth and bring to a simmer.
• STEP 10.Return the meatballs to the skillet and simmer for 10-15 minutes, until cooked through.
• STEP 11.Stir in heavy cream and simmer for another 5 minutes.
• STEP 12.Season with salt and pepper to taste.
• STEP 13.Serve the meatballs with the mushroom sauce over pasta or mashed potatoes.
• STEP 14.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 thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the sauce.
• To make the meatballs ahead of time, you can shape them and refrigerate them for up to 24 hours before cooking.

Storage and Serving

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