Turkey and Pork Meatballs in a Mushroom Sauce

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Turkey and Pork Meatballs in a Mushroom Sauce

This recipe was another pick with my super awesome nephews who love to cook.  It was kind of a play on Swedish meatballs, but depending on the meat you choose, changes it up.  My favorite part of this recipe was the mushrooms and the sauce! (The boys didn’t like that as much as the meat, so it worked out for everyone! haha)


For Meatballs
  • 1 lb ground turkey
  • 1 lb ground pork
  • 1 large onion, chopped
  • 3 tbsp fresh basil, chopped
  • 2 eggs
  • ¾ cup breadcrumbs
  • ¼ cup milk
  • 1 tbsp hot sauce
  • salt and pepper to taste
For the mushroom sauce
  • ½ lb mushrooms, sliced
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • ¼ cup white wine
  • ½ cup heavy cream
  • 1 cups chicken broth
  • salt and pepper to taste

Preheat oven to 400 degrees.

Add all the meatball ingredients to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.

Arrange meatballs on a tray and back for about 20 minutes, or until cooked through.

For Sauce: 
In a large skillet, add butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.

Sprinkle the flour over the mushrooms and stir.

Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.

Add the meatballs to the mushroom sauce and toss them around making sure they’re covered in the sauce.

Cook for for a few more minutes, until meatballs are warm and sauce it thick.
(Garnish with fresh parsley or basil if available.)

Serve over pasta or with bread (optional.)

Served here with 3 of my other recipes: Charred Zucchini Salad, French Bread, and Eggplant Meatballs.

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