A wonderful pasta dish with homemade meatballs simmered in a creamy mushroom sauce – so much flavour, and very simple to make.
I’m often asked whether the white wine can be left out of my pasta dishes, and yes, it certainly can. It does of course add a lovely depth of flavour, and the alcohol cooks off, so the dish is perfectly fine to serve to the younger crowd too. But if you’d rather skip the wine, simply add a little extra stock and season with a squeeze of lemon before serving to bring a touch of acidity to the dish.
You could make a double batch of the meatballs and serve them in this delicious curry – Meatballs in red curry – or in pasta with meatballs in creamy tomato sauce.
Pasta with Meatballs in Creamy Mushroom Sauce
Recipe for meatballs in mushroom sauce – served with spaghetti.
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Ingredients
Meatballs
- 300 g minced beef
- 300 g minced pork (can be replaced with beef)
- 1 onion, finely chopped
- 1-2 cloves garlic, grated or crushed
- 1 egg
- 2 tbsp dried breadcrumbs
- Salt and pepper – allow about 1 tsp salt per 500 g meat
- 100 ml plain flour (for rolling the meatballs in)
- Rapeseed oil
Mushroom sauce
- 250 g mushrooms, sliced – portobello or button mushrooms
- 1 onion, finely chopped
- 2 cloves garlic, grated or crushed
- 100 g Parmesan, finely grated
- 150 ml white wine
- 250 ml stock – I use beef
- 250 ml whipping cream (38% fat) or cooking cream
- Salt and pepper
To serve
- 500 g spaghetti or linguine
- Finely chopped parsley for the top (optional)
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Method
Meatballs
- Mix the meatball mixture – combine the minced meat in a bowl, add the egg, onion, garlic and breadcrumbs, and season with salt and pepper.
- Shape the mixture into small meatballs and roll them in the flour – just a thin coating.
- Fry the meatballs over a medium heat in a generous glug of oil. They only need browning, as they finish cooking in the sauce. Set them aside on a plate as you go.
- Wipe any burnt bits out of the pan – and use the same pan to make the sauce.
Mushroom sauce
- Fry the mushrooms in the oil left from the meatballs, adding a little more if needed.
- Add the onion and garlic and let them soften with the mushrooms for a couple of minutes.
- Pour in the white wine and let it reduce by half.
- Add the stock, cream and Parmesan – return the meatballs to the pan and let the sauce simmer over a medium heat for about 15 minutes.
- Meanwhile, cook the pasta al dente. Reserve 100 ml of the cooking water just in case – though you shouldn’t need it.
- Drain the pasta and toss it into the sauce. Let it simmer with the sauce for a minute or so – and toss thoroughly so the sauce coats the pasta in a creamy layer.
- Season to taste with salt and plenty of freshly ground pepper – and serve topped with a little fresh parsley, if you like.
Nutrition
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hvor mange personer er retten til?
Hej Christian
Den er til 4 personer:)
Du kan skrue op og ked for antal i den mørke boks lige over selve opskriften:)
Dbh Dianna
Sindssygt lækker og enkel at lave 🙂
Hej Tina
Så dejligt at høre, TAK fordi du skriver det:)
Warm wishes, Dianna
Fantastisk opskrift! Den vil jeg gemme til en anden gang 🙂
Hej Katrine
Ej hvor er det bare dejligt at høre, fantastisk altså – tusind tak 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna
Elsker dine pasta opskrifter
Vi lavede denne går, den smagte helt fantastisk 🙂
Virkelig dejlig ret, vi tilføjede frisk timian og et skvæt citron
Hej Britt
Uhmm det lyder altså også lækkert. Tusind tak for de søde ord 🙂
Warm wishes, Dianna
Så lækker og cremet vi gav den også lidt parmesan på toppen