Grandma’s meatballs with champignon mushrooms, very tender, creamy and quick. The meatballs with mushrooms cooked in a pan are a meat main course that’s simple to make and an original, tasty way to cook grandma’s meatballs, as good as Beer Meatballs or Delicate and Creamy Lemon Meatballs.
Made with my basic meatball recipe, these typical grandma-style meatballs with sautéed mushrooms are very soft thanks to the stale bread soaked in milk added to the mixture. That ingredient together with eggs, ground meat, Parmesan and a little else give us a delicious main course, enriched by the typical flavor of the mushrooms! For this recipe I chose common champignon mushrooms, but you can also use other kinds of mushrooms, fresh or frozen, and maybe porcini; I assure you this will be one of the most fun ways to cook meatballs you will ever try.
For this recipe I chose to use ground beef, but you can also use a beef and pork mix or ground chicken or turkey, and if you can’t tolerate gluten you can replace regular bread with gluten-free bread. Now let’s go to the kitchen and prepare them together — you’ll see how tasty they are! Before that, as always, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the meatballs with mushrooms
- 1 lb 2 oz ground beef (approx. 500 g)
- 5 oz stale bread (approx. 140 g)
- to taste milk
- 3 eggs
- 3/4 cup grated Parmesan cheese (approx. 70 g)
- to taste salt
- to taste extra-virgin olive oil
- 1 lb 2 oz champignon mushrooms (500 g) (or the variety you prefer)
- to taste parsley
- 1 cup water
- to taste all-purpose flour
Tools
- Frying pan
- Bowls
- Stovetop
Preparation of the meatballs with mushrooms
Cut the stale bread that is a few days old and put it in a bowl, pour in enough milk to cover it and let it fully rehydrate before tearing it into small pieces and squeezing it. You can use water or milk, but with milk the meatballs will be tastier.
Add the softened and squeezed bread to the ground meat and add the eggs, the grated cheese and salt. Mix the mixture until you obtain a homogeneous dough.
Take portions of the meat mixture and, rolling them between your hands, shape the meatballs slightly larger than a walnut and roll them in flour. Pour a good splash of olive oil into a pan and add the halved clove of garlic and place the meatballs in the pan.
Cook them letting them brown on one side and the other, then move them to a plate and in the same pan, without cleaning it, add the cleaned and sliced mushrooms. Salt, let them wilt and once softened add the meatballs back in.
Stir gently and when everything starts cooking again add the parsley and the water. Wait until a thick, enveloping sauce forms and turn off the stove.
Let rest for 10 minutes with the lid on and serve hot.
Storage notes and tips
Meatballs simmered with mushrooms are delicious right after cooking, but if you need to prepare them in advance, reheat them adding a little water before serving.
Store leftover meatballs in the fridge in an airtight container and consume within 24 hours after reheating.
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