German Meatballs in Creamy Mushroom Pan Sauce Recipe
These tender meatballs in a thick mushroom sauce are a typical home-style dinner in many German families. They are often served with potatoes or pasta as a hearty after-work meal. The taste is a bit like Polish meatballs in sauce, but the sauce is creamier and strongly mushroom-forward.
This dish combines juicy meatballs with a rich, creamy mushroom sauce that feels both comforting and a bit festive. It is a classic example of German home cooking that easily becomes a family favorite and reheats very well.
Chef's tips
Do not rush browning the meatballs – a good sear adds a lot of flavor to the sauce. If the mushrooms release a lot of liquid, wait patiently until most of it evaporates before adding the flour, otherwise the sauce may taste flat. Use a flavorful stock, preferably homemade or good-quality from a carton, to give the sauce depth.
How to serve
Serve the meatballs directly in the pan placed on the table so everyone can help themselves. Accompany with mashed potatoes, buttered noodles or potato dumplings and a fresh salad such as cucumber or mixed greens.
Ingredients
- ground meat - 500 g
- bread roll - 1 piece
- milk - 80 ml
- egg - 1 piece
- onion - 1 piece
- button mushrooms - 300 g
- cream - 150 ml
- stock - 300 ml
- butter - 20 g
- oil - 2 tablespoon
- wheat flour - 1 tablespoon
- mustard - 1 teaspoon
- parsley chopped - 2 tablespoon
- salt
- black pepper
Preparation
- Cut the bread roll into pieces, pour the milk over it in a bowl and set aside for 10 minutes until completely softened.
- Peel the onion and finely dice it. Clean the mushrooms and slice them thinly.
- In a large bowl, place the ground meat, the bread roll squeezed of excess milk, the egg, half of the chopped onion, the mustard, 1/2 teaspoon of salt and a pinch of pepper. Knead with your hand for 2–3 minutes until the mixture is uniform.
- With damp hands, form small meatballs from the meat mixture, about the size of a walnut.
- Heat the oil in a large pan over medium heat. Arrange the meatballs in a single layer and fry for 8–10 minutes, turning every few minutes, until well browned on all sides. Transfer them to a plate.
- In the same pan, melt the butter over medium heat. Add the remaining onion and fry for 3–4 minutes until softened and slightly translucent.
- Add the mushrooms, lightly salt them and fry for 7–8 minutes, stirring often, until they release their juices and brown lightly and most of the liquid has evaporated.
- Sprinkle the mushrooms with flour, mix thoroughly and fry for 1 more minute so the flour toasts lightly.
- Pour in the stock, stirring constantly so no lumps form. Cook for 3–4 minutes over medium heat until the sauce thickens slightly.
- Reduce the heat, pour in the cream, stir and season the sauce with salt and pepper to taste. The sauce should be smooth and creamy.
- Return the meatballs to the pan and gently coat them in the sauce. Cover and simmer over low heat for 10 minutes, until the meatballs are cooked through in the center.
- Sprinkle the dish with chopped parsley and serve immediately, preferably with potatoes or pasta.
Storage
Store the meatballs in sauce in a closed container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a little water or stock if needed so the sauce does not catch on the bottom.
