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.
Servings: 6 servings
Calories: 510kcal
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
- ½ cup white wine
- 2 cups beef broth
- ½ 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: 430IU | Vitamin C: 3.5mg | Calcium: 68mg | Iron: 2.4mg