Italian Meatballs in a Creamy Mushroom Sauce over Fettuccini @ Allourway.com
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5 from 3 votes

Italian Meatballs in Creamy Mushroom Sauce

A delicious sauce that starts out with brown butter and a quick sauté of garlic and shallots then the addition of three kinds of mushrooms. It is finished with the addition of sour cream adding to a rich finish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Autumn dish, meatball main dish, weeknight meal
Servings: 6 servings
Calories: 510kcal
Author: Marisa Franca @ All Our Way

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

Calories: 510kcal | Carbohydrates: 58g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 350mg | Potassium: 541mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8.6% | Vitamin C: 4.3% | Calcium: 6.8% | Iron: 13.4%