Meatballs are another hearty winter comfort food that come in countless variations. Call us biased, but we think ours is, by far, the best! In fact, they are another Mainstay Signature recipe, frequently requested and deeply beloved! In short, our recipe is comprised of beef & lamb meatballs smothered in a creamy mushroom white wine sauce. My husband begs for this meal, especially smothered over a mound of mashed potatoes.

TIP: These meatballs freeze beautifully! This recipe makes roughly two dozen one-inch meatballs, and I always freeze half of them for another dinner. Since they’re already cooked through, I just have to make a new batch of sauce, add the frozen meatballs to the skillet to reheat, and serve once they’re hot. So easy!

NOTE: This recipe uses the oven to roast the meatballs in cupcake tins for less hands-on cook time. This method makes it possible to use less fats, cook all the meatballs at once, and use the roasting time to make your sauce and sides to make it easier on yourself!

Meatballs in Mushroom Sauce
(Original recipe: Jo Cooks)

Meatballs:
1 lb ground beef
1 lb ground lamb
1 onion, chopped
3 TBSP fresh dill, chopped
2 eggs
3/4 C breadcrumbs
1/4 C buttermilk
Salt and pepper to taste

Preheat the oven to 400°F.

Add all the meatball ingredients to a large bowl, mix well using your hands. Shape into 1-inch balls and roast for 20 minutes. As they are roasting, make the sauce.

Sauce:
1/2 lb cremini mushrooms, sliced
4 TBSP unsalted butter
3 TBSP all-purpose flour
1/4 C dry white wine
1/2 C heavy cream
1 C chicken broth
1 tsp garlic powder
1/2 tsp parsley
Salt and pepper to taste

Melt better in a skillet. Add the mushrooms and sauté until soft. Sprinkle the flour over the mushrooms; cook for 2 minutes to cook off the flour taste.

Add the white wine and simmer for 1-2 minutes, or long enough to cook off alcohol.

Add the heavy cream, chicken broth, and spices. Simmer until the sauce thickens.

Add roasted meatballs to the skillet and toss them in the sauce. Serve hot.