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Pasta med kødboller i cremet svampesauce - Opskrift på kødboller i svampesauce
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Pasta with Meatballs in Creamy Mushroom Sauce

Recipe for meatballs in mushroom sauce – served with spaghetti.
Course Main course
Cuisine Danish, Italian
Total Time 1 hour
Servings 4 servings

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)

Instructions

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.