Creamy Mushroom Sauce with Italian Meatballs is a popular post that we posted two years ago. Ironically we are at Saint Simons Island and we are preparing to leave. This is one of our favorite recipes.
Creamy Mushroom Sauce — the inspiration
I’m excited about sharing our recipe for Italian Meatballs in Creamy Mushroom Sauce. The sauce is very simple to make, and yet, the taste is rich and complex made so by the brown butter.
The inspiration for this recipe came from a purchase of imported truffle flavored fettuccini. We bought the pasta from one of our favorite Italian delis/stores/restaurants in Venice, Florida called Angelos.
We knew this pasta called for a special sauce — this Creamy Mushroom Sauce was perfect!
Prima di tutto {first of all}, before continuing with the recipe, scusi { excuse me} for not posting sooner — I’ve missed you.
How is your autumn going?
We’ve been traveling and are now on Saint Simons Island, Georgia. Honey is fishing and I was invited to speak about blogging to a wonderful group of ladies here.
It took me a while to write the presentation — I didn’t want to bore them to tears. The women were very sweet and patiently listened to me. To say I was nervous is an understatement. My knees were knocking so hard, I swear, to me, they sounded like maracas.
The last time I spoke in front of a group of people was to say “I do” about 46 years ago. I believe I have a ways to go before I join the speaker’s circuit. 🙂
Brown butter enriches a recipe
Now back to the recipe. The first thing I did was brown the butter — it gave the sauce a nutty flavor and a richer taste. I find myself browning butter more and more.
It makes such a big difference in a recipe, and the aroma is out of this world. And better yet, it’s a snap to make.
The French call brown butter beurre noisette, and you can use it in just about any recipe that calls for butter including cakes, cookies, or sauces. It tastes fantastic over pasta, fish dishes, and vegetables.
Add a little bit to regular butter, then whip it up to put on hot bread — oh my, I can taste it now!!
It’s easy to brown just enough for a recipe but why not make a large batch and keep it in the fridge? Even better yet, freeze it in ice cube trays and always have some on hand.
Melt the butter lemon– yellow to toasty brown
To make the brown butter start melting it over medium heat. If you are unfamiliar with browning butter, use a pan with a light-colored bottom so you can watch the color of the butter. Stir so that the butter cooks evenly. As the butter melts, it foams. The color of the butter will change from lemon-yellow to a golden-tan and finally to a toasty-brown.
Once you smell that nutty aroma, take the pan off the heat and transfer to a heatproof bowl to cool. Some people like to strain the dregs from the butter — we like the flavor, so we keep them in.
I made just one batch of butter for the Italian Meatballs in Creamy Mushroom Sauce. The only thing that needs to be prepared is the creamy mushroom sauce — we always have our Italian meatballs baked, frozen and ready to heat up. You can make up a batch of our spicy garlicky meatballs or use your own.
Once the butter reaches the toasty brown color, add the slivered garlic clove and minced shallots sautéing for one minute.
Start on the Creamy Mushroom Sauce
Then comes the combination of sliced Shiitake, Cremini, and white button mushrooms. Add the thyme. Sauté on medium heat for about 10 minutes; the mushrooms will release their liquid. Add the flour and continue to sauté for another 2 to 3 minutes — stirring well. Pour in the beef broth and wine, continue to stir.
The sauce will begin to thicken. Season with salt and pepper. Cook for another 5 minutes. Stir in the sour cream. Add the Italian meatballs and bathe them in the creamy mushroom sauce. Cook for another 3 minutes.
Be prepared to enjoy an exquisite dish. We hope you try it and let us know if you like it. Do you have a favorite noodle dish? Let us know in the comments.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Italian Meatballs in Creamy Mushroom Sauce
Ingredients
- 12 cooked warm meatballs -- or as many as you want.
- Fettuccini made according to package directions.
- 4 Tablespoons unsalted butter -- half of a stick
- 1 garlic clove slivered
- 3 shallots minced
- 10 oz. combination sliced mushrooms shiitake, cremini (baby bellas, white button)
- 2 teaspoons fresh thyme chopped
- 1/2 cup white wine
- 2 cups beef broth
- 1/2 cup sour cream
- 3 - 4 Tablespoons Wondra flour may use all-purpose flour**
- Salt and pepper to taste
Instructions
- Melt the butter over medium heat in a pan with a light-colored bottom so you can keep an eye on the color of the butter. When the color of the butter turns from lemon yellow to a golden tan add the garlic and shallots. Sauté for about a minute.
- Add the mushrooms and continue to sauté until the mushrooms release their liquid and you can see them taking on a golden color about 10 minutes.
- Sprinkle the flour over the mushrooms and mix well. Sprinkle in the thyme and continue to sauté for about another few minutes cooking the flour with the butter and mushrooms.
- Stir in the beef broth and wine. Season with salt and pepper. Cook for another 10 minutes. The sauce should be thickening.
- Stir in the sour cream, mixing well.
- Add the meatballs to the creamy mushroom sauce and cook for another 2 to 3 minutes bathing the meatballs with the rich sauce.
- Serve the meatballs and creamy mushroom sauce over the prepared fettuccine.
Notes
- ** We like to use Wondra flour when making sauces -- it is easy to use and doesn't clump.
Nutrition
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Teresa says
My mouth is watering just reading the ingredients and seeing the pictures. I’m positive this is delicious! Thank you for sharing it with the #BloggingGrandmothersLinkParty. I’ve pinned and shared.
Marisa Franca says
Thank you, Teresa! And I appreciate you sharing the recipe. I hope you try out the recipe.
Karen (Back Road Journal) says
A delicious change from tomato sauce and it appears I’m not the only one who thinks so. 🙂
Marisa Franca says
Hi, Karen! For some reason, the red sauce seems more rustic while the creamy mushroom seems more elegant! We do enjoy our mushrooms.
Patrick@looneyforfood.com says
Wow this sounds incredible. I would love too make a large batch and keep it in the fridge for dinners and lunch all week (or random midnight snacks)
Marisa Franca says
Hi, Patrick!! It is super delicious! Thank you for commenting!! Have a wonderful week!!
Tina | The Worktop says
I have never thought about freezing brown butter! What a smart idea. I make it all the time, but it would be so easy just to throw in some cubes of it when I want an extra flavor boost in a dish.
Marisa Franca says
Hi, Tina! Sometimes butter is on sale too so it would be great to go ahead and make some brown butter up and then you’d save time when you need it. A true win-win. 😊xoxo
swathi says
Looks delicious creamy mushroom so with meatballs make any meal extra special. Only last week I made browned butter mushroom soup, I like that it perfectly paired with special linguine.
Marisa Franca says
Hi, Swathi! I know browning the butter certainly adds a beautiful dimension to a recipe, doesn’t it?xoxo
Marlynn | UrbanBlissLife says
I really enjoy a good mushroom sauce, and brown butter sauce is one of my favorites to enjoy with pasta. I love how you browned the butter for this cream sauce! The dish looks so satisfying!
Marisa Franca says
Hi, Marlynn! It really was a fantastic dish – the sauce made it super special.xoxo
Catherine says
I feel like it has been ages since I’ve had a creamy pasta dish like this..and it has been far too long! Perfect weekend for this kind of comfort food…looks delicious!
Marisa Franca says
Thank you, Catherine! Comfort food in cold weather certainly warms us up!! Have a great week.
Adriana says
What a lovely dinner fettuccine is one of my favorite pastas. I need to try your version soon sounds like a great option for the fall
Marisa Franca says
Hi, Adriana! What’s nice about the sauce is that it’s easy to make. If you’re like us, you have some form of meatball made up and frozen. An easy meal to put together.
Veena Azmanov says
I love this recipe Marisa. My kids are big fans of meatballs and I love making them in a mushrooms sauce too!. Mine is not similar to yours so next time I’m trying your version ! I love how soft the meatball become when they soak up all that mushroom sauce.
Marisa Franca says
Hi, Veena! Kids of all ages seem to love meatballs. It’s a good thing because they’re easy to make and great to have stashed away ready to use. xoxo
Joanna @ Everyday Made Fresh says
I made something really similar this weekend, while working on new recipes. I didn’t use the white wine, but I bet that added so much flavor to it.
Marisa Franca says
Hi, Joanna! Wine does add an extra depth to the recipe. Try it next time. xoxo
Debi at Life Currents says
I love mushrooms, could be my Slavic roots. This looks great. I think I can easily make it vegetarian by using veggie meatballs and veggie broth. Totally going to be dinner soon.
Marisa Franca says
Hi, Debi!! That certainly would work. The mushroom cream sauce is loaded with flavor. It would make an excellent vegetarian meal.
Andrea says
Nothing screams comfort food as homemade meatballs! Yum!
Marisa Franca says
Hi, Andrea! I agree!!xoxo
Gloria @ Homemade & Yummy says
When I was a kid, my mom had a version of meatballs in mushroom soup. It has been a long time since I made her recipe. This reminds me of that….now I have to make this….food memories are wonderful.
Noel Lizotte says
This is a great looking recipe. I’m going to give this a try. We usually have meatballs in a marinara sauce – this looks like a nice change up.
By the way – speaking in front of groups gets easier the more you do it. I know it’s tough, but you just did the hardest speaking engagement ever … that first one! Congrats!
Jean | DelightfulRepast.com says
Marisa, this sounds sooooo good! Must pick up some mushrooms this week. I like to make a gazillion meatballs and then freeze them in meal-size batches. Makes putting dinner together a snap. I do love a good noodle dish – one of my faves is my homemade fetuccine with nothing much besides brown butter and Parmesan. But that doesn’t make a meal for my husband as this would!
Marisa Franca says
I hear you, Jean! Unless Hubby has “meat” it’s not a meal. And we do exactly like you. When we make meatballs, ravioli, pasta, etc. we make a lot and freeze. That way you’re not getting the equipment out often and you have delicious things frozen, on the ready. Have a great weekend. xoxo
Susie says
Hi Marisa, Yes, I know what you mean about brown butter…..DELICIOUS…..makes a big difference in taste and flavor of recipe. I can’t wait to try this recipe…..I’m sure it’s a winner👍👍👍.
I’ll be in touch soon….We can’t believe it’s time for your return home….Take care, be safe, much love as always…..
PS. I’m so proud of you giving presentation about blogging to ladies group👏🏻👏🏻👏🏻👏🏻Way to go, sis😊
Marisa Franca says
Hi, Susie! Thank you!! Can you believe it’s Halloween already? Gosh, where did the time go? Are the little ones dressing up? Give everyone a big hug from us. Talk to you soon. Sending big 🤗 to you, sis!!
Debbie and George says
Hi! Marisa,
I’m not sure how I missed this two years ago when you so graciously agreed to speak at the Christian Women’s Connection on St. Simons Island. You were wonderful! You explained in easy enough terms for us to understand your endeavor of blogging along with ideas for others to try it too. Most of all, you helped a friend in need… Thank you again. So excited about your next project.
I know you guys are already packing up to return home. Be safe, an we look forward to your next visit, as always.
Marisa Franca says
It was my pleasure, Debbie!! Once it was over I thought it was kind of fun. You know, like childbirth — that wasn’t so bad after all and you forget all the rest. 😂
Jenna says
Mmmmm! Seriously that cream sauce though. With brown butter. Yes, please!
Monica says
I love brown butter in anything (of course!) but never thought to make a big batch and freeze it, so interesting! Does it hold its flavor well?
Marisa Franca says
Hello, Monica! Yes, it does hold up well but we’ve had it in the fridge for a while and use it as we go along. Use it for veggies or in scrambled eggs, omelets — YUM!
Julie | Bunsen Burner Bakery says
This sounds so good! I love mushrooms so a creamy mushroom sauce is right my alley. What a great change from the typical meatballs in red sauce (or “gravy” as the Italians call it here in Philly!).
Marisa Franca says
Oh, don’t get me started on the gravy issue, Julie! My hackles rise every time I hear it. I don’t know how many times I’ve explained that Italians do not have a word for gravy. I know, I know, its and Philly, New Jersey thing but it still makes me cringe. See, there I go on my soapbox 🙂 You’ll really like the sauce and meatballs.
Uma says
Presentation about blogging, that’s my favorite part. 🙂 very nice and neat way of platting!
Marisa Franca says
Thank you, Uma! I do enjoy blogging and recording the recipes we make.
Manila Spoon says
You totally had me at creamy mushroom sauce! Hubby and I will totally feast on this meatball dish!! A must-try!
Marisa Franca says
I’m sure you and hubby will enjoy it! If you have any leftover — it still tastes great the following day.
Sandhya Ramakrishnan says
It is so awesome that you got to make a presentation about blogging. It is something we enjoy and I am so happy you got to spread the word. The sauce that you have is a great change from the routine. Looks wonderful!
Marisa Franca says
Hello, Sandhya! I do love blogging just like most of the other food bloggers. The ladies were gracious. I hope you try the sauce — it is very good.
Erin @ The Spiffy Cookie says
I’ve only ever browned butter in dessert recipes, I must try it in savory!
Marisa Franca says
Erin, it makes a world of difference in taste!
valmg @ From Val's Kitchen says
We are big meatball fans here. Hubby would have enjoyed this back in the day when he was allowed to eat mushrooms, he loved them.
Marisa Franca says
Hello, Val! Aww! Poor Hubby! Perhaps you could make the gravy without the mushrooms. Sadly it wouldn’t taste as rich. 🙁
Dene' V. Alexander says
I am always looking for a good meatball recipe. Your recipe fits the bill and shall be quickly assigned to the 3 lbs of beef currently in my freezer! I usually do a mixture of rosemary, onion and garlic, but I love the flavors you have used here!
Marisa Franca says
That great, Dene’! Let me know how you like the recipe. Have a great day!
Hanady | Recipe Nomad says
You’ve got me drooling! This looks incredible and I couldn’t agree with you more on browning the butter first. It really adds a depth of flavor to any dish!
Marisa Franca says
Thank you! The nice part about the recipe it is simple but the taste is guest worthy! 🙂
Stephanie@ApplesforCJ says
This mushroom sauce sounds amazing. I use mushrooms all the time in place of meat. I love the smell of butter browning and I could almost smell the aroma as I was reading this.. 🙂
Marisa Franca says
Hi, Stephanie! Our fridge is always stocked with mushrooms. I find so many uses for them. Do you ever grill the big portabella mushrooms? They are so meaty and good!
Jolina says
Truffle flavored fettuccine sounds delightful! And you’re right, that warrants an extra special sauce. And this is it 🙂 From the browned butter to the mushrooms, just fantastic!
Marisa Franca says
Hi, Jolina! The brown butter and mushrooms are almost magical in their combination. The sauce gives such a fantastic flavor to the meatballs.
Kathy McDaniel says
You got me at mushroom sauce and then I read brown butter! Hello wonderful! Those meatballs and sauce look so decadent and delicious! The perfect dish for company (if I don’t devour it all first!) Yum!!
Marisa Franca says
I know what you mean, Kathy. Just hand me a ladle and let me at the meatballs and sauce. 🙂
Vanessa Price says
This is one of those comfort food recipes that I would be all over! It looks simply delicious.
Marisa Franca says
Hello, Vanessa. It is good. Like a Stroganoff with an Italian twist.
Megan Marlowe says
I’m drooling over that mushroom sauce. Mushrooms are one of my favorite things to eat and sadly, I’m the only one who feels that way in the family. Therefore, I usually have to make myself a side of mushroom gravy or sauce just so my family doesn’t refuse to eat dinner. They really don’t know what they are missing out on. Can’t wait to make this dish for myself and eat leftovers for the whole week, all by myself! 😉
Marisa Franca says
Hi, Megan! If you used blended the mushrooms into the sauce would your family still balk at eating the sauce? My friend’s husband insists he hates mushrooms and can taste them in anything she makes. Well, she blends them into the sauce so he can’t see the little chunks. 🙂
Byron Thomas says
Wow – I’d eat that entire dish if it were set before me. 🙂 I could skip the noodles, just give those meatballs and that sauce. Yum. Sounds and looks super delicious!
Marisa Franca says
Thanks, Byron! The meatballs are garlicky — but we like garlic and the noodles are just there to soak up the sauce. Eliminate the noodles and enjoy!
Sarah @ Champagne Tastes says
I’m not much of a meat eater, but that mushroom sauce sounds delicious! I’m always trying to add more mushrooms into my diet- and they’re so meaty and flavorful in cream sauce. YUM!
Marisa Franca says
We really love mushrooms. We always have some in our fridge. The mushrooms give the sauce a real rich taste.
Sharee says
looks great! nice to meet you!
Marisa Franca says
Thank you! It’s nice to meet you too.
gloria says
Look delizioso ! I love mushrooms !!
Baci!
Marisa Franca says
Grazie mille!! Abbracci forti!!
Frank says
Yummy! I don’t know anything that doesn’t taste better in a mushroom cream sauce. (Well, outside dessert, of course…)
Marisa Franca says
Sono d’accordo!!
speedy70 says
Un piatto unico tanto gustoso ed invitante, complimenti, è un piacere conoscerti!!!!
Marisa Franca says
Grazie mille! Il piacere è tutto mio.
eugenia says
Ciao, Marisa. Che meravigliosa ricetta, così ricca di gusto! Ottima l’idea di utilizzare il burro noisette per la salsa; immagino aggiunga un sapore molto più intenso !
Complimenti per il tuo blog.
Marisa Franca says
Ciao Eugenia! Grazie mille baci e un abbraccio forte!
Silvia says
vengo qui direttamente dal blog di Chiara che ha scritto oggi un post sul tuo blog, gustosa ed invitante questa ricetta! Un abbraccio SILVIA
Marisa Franca says
Grazie mille sei molto gentile. Un abbraccio forte
Claudia says
Ciao Marisa, arrivo dal blog di Chiara.. Ho letto tutta la tua storia.. complimenti per il blog e questa ricetta! Io amo le polpette e con la salsa a base di funghi immagino che bontà! baci
Marisa Franca says
Ciao Claudia!! Grazie, è un piacere conoscerti. Abbracci!
Fr@ says
Ciao piacere di conoscerti, vengo dal blog di Chiara. Questo piatto è una delizia, adoro le polpette ed affini. A presto.
Marisa Franca says
Ciao! Piacere mio. Grazie, il piatto è squisito. Buona giornata e alla prossima.
Andreea says
Grazie a Chiara e al suo racconto su di te, ho trovato il tuo blog e sono venuta a curiosare. Questo è un piatto squisito, ricco di gusto. La pasta fresca con crema di funghi e polpette è il piatto che ci vuole ! Complimenti per il blog !
Marisa Franca says
Grazie Andreea! Sono contenta che sei venuta a visitare il mio blog. Siamo matti per polpette e funghi ma anche tutto italiano. Spero che trovarmi di nuovo. Buona giornata.
Dalia says
Ciao Marisa, che bel blog e che bellissime ricette. Questa ricetta ha fatto venire l’acquolina in bocca e ho veramente di prepararla a casa. Complimenti 🙂
Marisa Franca says
Grazie mille, Dalia. Sei molto gentile! Spero che ti piaccia la ricetta.
Chiara says
che meravigliose polpette Marisa, voglio provare a farle come le tue !
Marisa Franca says
Grazie Chiara! Noi pensiamo che sono molto buoni. Fatemi sapere come ti piacciono.
Rina I Thee Cook says
Yum! One of my favorite ways to eat meatballs! Thanks so much for joining in the fun at Thursday Favorite Things Blog Hop!!!
Ciao Chow Linda says
Oh my goodness. As soon as I read the title, I was hooked. I cannot wait to try this recipe after I get back. It looks fabulous, kind of like a beef stroganoff, but with meatballs. I usually serve my meatballs with tomato sauce, but this one’s next on the hit parade. And I’ll bet you were just fine on the talk!
Marisa Franca says
We will forever alternate our meatballs with this sauce and a tomato sauce. It makes such a nice change. And the talk?? It was okay but I’ve got a lot to learn — like asking if everyone can hear me???
Jovina Coughlin says
This dish looks delicious and a nice change from tomato sauce.
I see we are both fans of Wondra flour.
Enjoy Saint Simons Island and great success with your new career in public speaking.
Marisa Franca says
Wondra flour is great isn’t it? We keep it on hand specifically for gravies. We really enjoyed the meatballs with the mushroom sauce for a change.