Meatballs with Mushrooms

Name: Meatballs with Mushrooms
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 20
Ingredients: Oyster mushroom or oyster fungus (Pleurotus) 8.8 oz; Grana Padano PDO cheese 3 oz; Breadcrumbs ¾ cup; Eggs 1.7 oz; Sausage 10.6 oz; Thyme 3 sprigs; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Tomato purée 2 cups; Basil 4 leaves; Garlic 1 clove; Fine salt to taste; Extra virgin olive oil to taste

it de fr es br

477

Calories per serving

Lactose Free

Energy Kcal 477
Carbohydrates g 21.7
of which sugars g 5.8
Protein g 25.7
Fats g 32
of which saturated fat g 11.94
Fiber g 6.7
Cholesterol mg 113
Sodium mg 1452

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Makes: 20 pieces
Cost: Average

PRESENTATION

Meatballs with mushrooms—classic on Italian tables, especially in autumn. This version? It’s got a twist with pleurotus mushrooms and a hint of sausage. Really juicy, really flavorful. Italians just love how the tender bite of mushrooms matches the rich meat taste. Especially in that simple tomato and basil sauce. The result? Mushroom meatballs that are not only super moist but also have a distinct earthy flavor—way better than usual. Some go traditional, but others swap the meat for lentils or more veggies. Italian kitchens? So creative with their meatballs in mushroom sauce. And look, once served, bread just disappears. Everybody wants to soak up the creamy sauce and golden juices. Pair it with a glass of red wine, and it's honestly hard to beat on a cool evening. Seriously. This isn’t just another comfort food recipe; it’s something to share for a meal that feels both special and relaxed. Whether you’re looking for family dinner recipes or a new meatballs and mushrooms recipe, these mushroom meatballs are a hit. Really, you could try a creamy mushroom meatballs version if you like things extra rich. However you serve it, these crispy and tangy bites are perfect for anyone who loves Italian food—with a twist. With countless easy meatball recipe ideas from Italy, this autumnal take stands out, offering something cozy, flavorful, and delightfully different for dinner. So, when you're in the mood for something that captures the core of Italian cuisine with a bit of a seasonal touch, these mushroom meatballs are just the thing to try. And the sauce? Cannot go wrong.

INGREDIENTS

477

Calories per serving

Ingredients for 20 mushroom meatballs: Oyster mushroom or oyster fungus (Pleurotus) 8.8 oz (250 g); Grana Padano PDO cheese 3 oz (85 g); Breadcrumbs ¾ cup (85 g); Eggs 1.7 oz (47 g); Sausage 10.6 oz (300 g); Thyme 3 sprigs; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

for the sauce: Tomato purée 2 cups (500 g); Basil 4 leaves; Garlic 1 clove; Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Meatballs with Mushrooms

To prepare the mushroom meatballs, start by cleaning the pleurotus mushrooms: remove the base of the stem which is more earthy, then with a brush or cloth, remove any remaining dirt 1. Cut the mushrooms into small cubes 2. In a pan, heat a drizzle of oil with the garlic 3.

Add the mushrooms 4 and cook them for about 4-5 minutes over low heat, salt, pepper, and flavor with thyme leaves 5. After the cooking time, remove the garlic 6 and let cool.

In the meantime, prepare the sauce: in a pot, heat a swirl of oil with the garlic clove. Pour the tomato puree 7, add the basil leaves 8, salt, and cook over low heat covered with the lid 9.

Now remove the casing from the sausage and place it in a bowl, also add the cooked mushrooms 10, grated cheese 11, breadcrumbs 12,

the egg 13 and some thyme leaves 14. Mix with your hands to combine everything. Take about 1 oz of mixture and form a meatball 15.

With these quantities, you will get about 20 meatballs, place them on a tray as you go 16. In a non-stick pan, heat a drizzle of oil 17 and brown the meatballs to seal them 18.

Cook on both sides to brown them 19. Meanwhile, the sauce will be ready, remove the garlic clove 20. Gently take a meatball 21 with a spoon or spatula.

Transfer it into the pot with the sauce 22. At this point, do not use wooden spoons but shake the pot to mix the meatballs with the sauce well, so they won't break apart. Cook for 4-5 minutes over low heat 23. The mushroom meatballs are ready to be enjoyed 34.

Storage

You can store the meatballs in the refrigerator covered with plastic wrap for 2-3 days. You can also freeze them either cooked or raw: in this case, it is very important that the ingredients are fresh and not thawed.

Advice

As an alternative to cooking in sauce, you can try frying the meatballs by first breading them with egg and breadcrumbs, thus obtaining a tempting variant, perfect to propose for an appetizer!

For the translation of some texts, artificial intelligence tools may have been used.