The Meatballs Sausage and Mushrooms are my quick trick when I want a second course that will make you lick your lips but I have little time. After the success of my 7-Jar Cake, I experimented with this method to get an amazing creaminess without using cream: the secret is all in Greek yogurt and lemon! A tasty, economical dish perfect for everyday dinner.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
You only need a few ingredients for creamy, flavorful mushroom meatballs.
- 10.6 oz (about 2/3 lb) ground pork (or mixed pork/beef)
- 7.1 oz (about 1/2 lb) sausage
- 5 fl oz (5/8 cup / 10 tbsp) Greek yogurt
- 10.6 oz (about 3 cups sliced) Pleurotus mushrooms
- 1.1 oz (about 3 tbsp) grated Parmesan
- 1 pinch salt
- to taste pepper
- 1 clove garlic
- 1/2 lemon juice
Calories per serving: 345 Kcal
Fat 22 g
Carbohydrates 6 g
Protein 28 g
Tools
You don’t need big equipment to prepare this recipe, just a few items we all have in the kitchen.
- 1 Bowl large mixing bowl
- 1 Pan large nonstick frying pan
- 1 Ladle wooden spoon or spatula
Why you’ll love this recipe?
No Cream: We use Greek yogurt for incredible yet light creaminess.
One Pan: A single pan, zero stress.
Super Quick: Ready in 20 minutes.
Steps
Preparing these meatballs is very simple; just follow these few steps for a restaurant-quality result.
1. Soft mixture: In a bowl combine the ground meat, crumbled sausage, Parmesan, a pinch of salt, a pinch of pepper and the first two tablespoons of yogurt; knead well and form small, slightly flattened meatballs. Tip: The yogurt in the mixture will keep them very soft even after cooking! Form the meatballs.
2. The mushrooms: Sauté the mushrooms sliced into strips in the pan with garlic and oil until golden to help their cooking; add a pinch of salt. Remove them and set aside.
3. Quick cooking: In the same pan, brown the meatballs until nicely colored.
Return the mushrooms to the pan with the meatballs.
4. Cream: Meanwhile mix the remaining yogurt with the lemon juice and a splash of hot water. Pour over the meatballs and toss quickly.
💡 Sonia’s extra tip: If you’re making these meatballs for dinner and looking for a last-minute dessert that’s just as easy and doesn’t require a scale, you absolutely must try my 7-Jar Orange Cake. It’s very soft and fragrant, perfect to finish a savory meal on a sweet note! 🍊✨
Sonia’s tips for a perfect result
Don’t let the sauce curdle: The secret is to add the yogurt always with the heat off. The cream should only warm up with the residual heat of the pan.
Variation: If you can’t find Pleurotus, this recipe also works perfectly with Champignon mushrooms.
1. How to store the meatballs:
You can store the sausage and mushroom meatballs in the refrigerator, sealed in an airtight container, for up to 2 days. When serving, reheat them in a pan adding a small splash of water to loosen the yogurt cream.
Freezing is not recommended due to the presence of Greek yogurt.
2. Variations
Oven-baked variation: If you want a lighter dish.
Cheese variation: Add a cube of scamorza in the center of each meatball.
Sonia’s trick: If the sauce is too thick, don’t add more yogurt; use a ladle of pasta cooking water (if you’re using them as a sauce) or simply hot water. It will make it glossy and perfect.
If you liked this recipe, also try the Stuffed Meatloaf or the Savory Lentils!
Sausage and Mushroom Meatballs: the clever cream-free, super-creamy recipe!
FAQ (Questions & Answers)
In this section I’ve collected answers to the most common doubts I receive about this recipe, to help you get perfect meatballs on the first try!
Can I replace Greek yogurt with cooking cream?
Certainly! If you prefer a more classic and less tangy taste, you can use 150 ml (5 fl oz) of cooking cream. In this case, however, the recipe will be higher in calories and less “light”.
What can I use instead of Pleurotus mushrooms?
Pleurotus are great for a meaty texture, but you can easily use sliced Champignon mushrooms, mixed frozen mushrooms, or, if you want a more intense flavor, porcini mushrooms.
Why did the yogurt sauce become lumpy?
Greek yogurt is very sensitive to high heat. The secret is to add it always over very low heat or, better yet, with the heat off, diluting first with a splash of hot water to make it smooth.
Can I prepare the meatballs in advance?
Yes, you can prepare the mushroom meatballs in the morning for dinner. I recommend adding the yogurt cream only when reheating and serving, so it stays silky and fresh.
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