Skip to main content

Meatballs with Mushroom Cream Sauce

This is a wonderful comfort food dish. It is hearty, has lovely flavor and is easy to bring together. It’s sort of a fusion between Swedish meatballs and a Stroganoff mushroom cream sauce and then you add the noodles for a perfect finish.

This would be perfect with a nice French Burgundy or Pinot Noir.


24 Meatballs, rolled to 1 inch in diameter
To prepare the meatballs, use 1-1 ½ lb of ground Beef. Season the beef with Black Pepper, Celery salt, ½ tsp Sugar, a bit of freshly ground Nutmeg, Worcestershire Sauce and one beaten Egg and a Tbsp of Breadcrumbs. Mix gently and then form into meatballs.

1 Onion, sliced
1 lb Mushrooms, sliced in two
2 Tbsp Butter
¼ cup dry Sherry or Marsala
1 pint/two cups of heavy Cream or Crème Fraiche
Green onions, just the green or chopped fresh chives
Egg Noodles

Prepare the meatballs and allow them to rest in the refrigerator for at least 30 minutes. Then heat 1 Tbsp of vegetable oil in a sauté pan and brown off the meatballs and drain away the fat and set meatballs aside.

In the same pan, add the butter, then sauté the onions until caramelized, add the mushrooms and sauté for one or two minutes then add the sherry and flame it (light it) to remove the alcohol. If it does not light, don't be concerned, just cook for another 3-4 mintues until the alcohol aroma is gone.

Start your water for the noodles, and when boiling add the noodles in and cook until just al dente and then drain.

While the noodles are cooking, add the meatballs back into the pan, add the cream into the meatballs and gently bring it all back to a simmer. Finish by pouring the meatballs and sauce over the noodles and sprinkle the chives or green onions on top and serve.


Anonymous said…
What do you mean by the term "flame to remove the alcohol"? Thanks!
Charles said…
Sorry I wasn't clearer. It means once you pour the sherry into the pan, you should light it to burn off the alcohol. If it does not light then don't worry, just cook it until the alcohol aroma is gone. Maybe 3-4 mintues.

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.

Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 

After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper

Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.

I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.

1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…