Meatballs in white sauce with mushrooms

Meatballs in white sauce with mushrooms

Sometimes, when I have a few leftover meatballs from a previous recipe, I prefer to turn them into a quick saucy dish for lunch. This time, I set aside about 18 meatballs before baking them, dusted them with flour, and fried them in oil. The sauce is quick to make and is perfect if you want to use ready-made meatballs. I love that everything comes together quickly and there are no unused leftovers.

Quick Info

Total time: about 40 minutes (with pre-made meatballs)
Preparation time: 15 minutes (for the sauce and frying meatballs)
Cooking time: 25 minutes
Servings: 4-6, depending on how many meatballs you use
Difficulty: easy-medium
Recipe type: main dish, family lunch or dinner

Ingredients

Meatballs – use 18 pieces, according to your favorite classic recipe (I stopped before baking them)
A little white flour, for dusting the meatballs before frying
Oil for frying

For the sauce:
500 g champignon mushrooms
2 tablespoons olive oil
1 onion
2-3 cloves of garlic
1 cup white wine (approx. 150 ml)
200 g sour cream
1 tablespoon cornstarch
1 cup cold water (approx. 150 ml)
Salt and pepper to taste
Fresh parsley and dill, finely chopped

Preparation method

1. Prepare the meatballs. If you don't already have meatballs made, prepare them according to your usual recipe. This time I used about 18 meatballs, which I didn't bake but just dusted with a little flour and fried in oil until golden brown. Remove them onto a paper towel to absorb excess oil.

2. Finely chop the onion and sauté it in the two tablespoons of olive oil in a large pot over medium heat. Stir frequently to prevent burning.

3. After 2-3 minutes, add the finely chopped garlic. Let it cook for another minute, just enough to release its aroma.

4. Cut the mushrooms into quarters and add them to the onion and garlic. Stir and increase the heat. Sauté for 2-3 minutes, then pour in the white wine. Continue cooking over medium-high heat until the liquid reduces and the mushrooms are cooked, about 15 minutes.

5. In a bowl, mix the sour cream with the cornstarch and add a cup of cold water. Mix well to avoid lumps.

6. When the mushrooms are ready and the liquid has reduced, pour the sour cream mixture with cornstarch and water over them. Stir and let it come to a boil until the sauce begins to thicken.

7. Season with salt and pepper to taste.

8. Finally, add the finely chopped fresh parsley and dill. Stir and turn off the heat.

9. Place the fried meatballs in the white sauce, or serve them with the sauce poured over the top.

Why I make this recipe often

Almost every time I make meatballs, I have a few left over. The white sauce with mushrooms is a quick solution to turn them into a hearty main dish. There are no unused ingredients, and the meal works well for both lunch and dinner. It's easy to adapt and doesn't require many pots or complicated steps.

Tips and variations

Tips

- If the sauce thickens too much, add a little more cold water.
- Use sour cream with 20% fat or more so it doesn't curdle when boiled.
- Stir constantly after adding the sour cream for a smooth sauce.

Substitutions

- Instead of sour cream, you can use cooking cream, but adjust the cornstarch if it's more liquid.
- If you don't have cornstarch, flour can work too, dissolved the same way, but cornstarch gives the sauce a shinier finish.
- Parsley or dill can be omitted or used dried if you don't have fresh.

Variations

- You can use other types of mushrooms, not just champignon.
- For more flavor, you can add a few sprigs of thyme while sautéing, but remove them at the end.
- If you don't have wine, you can use clear vegetable broth.

Serving ideas

- Goes well with mashed potatoes, rice, or even polenta.
- Meatballs with sauce can also be served with pickles for an extra flavor boost.

Frequently asked questions

1. Do I have to fry the meatballs in oil?

You can also use baked meatballs, but the texture will be different, less crispy.

2. What type of white wine should I use?

Any dry white wine is suitable. Avoid sweet or aromatic wines.

3. Can I freeze this dish?

The sour cream sauce doesn't freeze well; the texture becomes grainy upon thawing. I do not recommend it.

4. Can I make the sauce without wine?

Yes, you can omit the wine and replace it with water or vegetable broth.

5. Can I use plant-based sour cream?

Yes, but the texture and taste of the sauce will be different from the original version.

Nutritional values

Estimation for an average serving (with 3 meatballs and sauce):

- Calories: 300-350 kcal
- Protein: 13-17 g (varies depending on the type of meat used in the meatballs)
- Fat: 18-20 g
- Carbohydrates: 17-20 g

Values are approximate and may vary depending on the meatball recipe used and how much sauce you add to each serving.

Storage and reheating

The dish keeps well in the refrigerator, in closed containers, for up to 2 days. When reheating, use low heat, and if the sauce has thickened, add a tablespoon or two of cold water and mix well. I do not recommend freezing, as the sour cream sauce changes texture.

You have the ingredients for the Meatballs in Dough recipe. Here I tell you that from all the quantities, I set aside about 18 meatballs, which this time I didn't bake in the oven, but coated in a little white flour and fried them in oil. For the sauce: finely chopped onion is sautéed in a little olive oil. We also add the finely chopped garlic, let it cook for another minute, and then add the quartered mushrooms. We let them sauté over high heat, add the wine, and let it simmer until the mushrooms are well cooked, about 15 minutes. We put the sour cream in a bowl, add the starch and mix well to dissolve, and then add another cup of cold water. When the mushrooms have cooked enough, we add the sour cream with starch and water, salt, and pepper to taste, and let it boil a few times until the sauce thickens. Finally, we add finely chopped parsley and dill. Enjoy your meal!!

Serve the meatballs with sauce, simple with pickles... we preferred to make a polenta on the side... however you eat them, I can tell you they are delicious.

 Ingredients: For meatballs, you have the recipe here: For the sauce: 500g champignon mushrooms, 2 tablespoons olive oil, 1 cup white wine, 1 onion, 2-3 garlic cloves, 200g sour cream, 1 tablespoon cornstarch, 1 cup water, salt and pepper to taste, fresh parsley and dill finely chopped.

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