Kitchen

Mushroom Stuffed Meatballs

These mushroom-stuffed meatballs are served with mashed potatoes and pickles.

Ingredients · Servings 8

1 tablespoon butter
2 onions (divided)
5.5 oz mushrooms
3-4 tablespoons all-purpose flour (divided)
2 tablespoons chopped dill
1 slice white bread (about )
1 lb mixed ground beef and ground pork (Note 1)
2 garlic cloves
2 eggs (divided)
a good pinch of dried thyme
fine sea salt and pepper
3 tablespoons vegetable oil

Method · 55 min

Prepare vegetables: Chop the onions very finely. Set aside. Clean the mushrooms with kitchen paper and chop them finely. Set aside.2 onions + 5.5 oz mushrooms
Cook onions: Melt the butter in a large cast-iron skillet or heavy-bottomed pan that you will use for frying the meatballs later as well. Cook the onion until translucent. Remove half of the cooked onions and place them into the bowl used for making the meatball mixture.1 tablespoon butter
Add the mushrooms to the onions left in the skillet and continue cooking for about 5 minutes or until the juices released by the mushrooms are evaporated. Add salt and pepper to taste, 1 tablespoon of the flour, and stir well. Cook for a further 2 minutes while stirring often. Stir in the chopped dill and set aside to cool slightly.
Combine: Soak the bread in a little water. Place the ground meat into the bowl with the cooked onions. Add the grated garlic cloves, the squeezed-out bread, one of the eggs, thyme, salt, and pepper to taste.1 slice white bread + onions + 1 lb mixed ground beef and ground pork + 2 garlic cloves + 1 egg + a good pinch of dried thyme + fine sea salt and pepper
Beat the second egg in a small bowl.
Place the remaining flour onto a plate.
Shape meatballs: Divide the meat mixture into eight parts. Take one portion into your wet hand and flatten it. Add some of the mushroom filling in the middle and form a meatball. Flatten it again slightly and turn it into the flour on the plate. Place on another plate and form the remaining meatballs. Wet your hands a few times in between; it will make things easier.
Wipe the skillet or pan clean with some kitchen paper. Heat the remaining oil in the skillet.
Turn the meatballs into the flour again, and shake them gently to remove the excess flour. Dip them into the egg and place them into the hot pan.
Cook on medium-low heat for 6 minutes. Turn the meatballs on the other side and turn the heat down to low. Cover the pan and continue cooking on low heat for about 10 minutes or until the meatballs are cooked through.
Serve hot with mashed potatoes and pickles.

They are a comforting and delicious way of enjoying Polish-style meatballs. These mushroom-stuffed meatballs are a festive twist on a classic - juicy ground meat filled with mushrooms, onions, and herbs, making them perfect for the holiday season.

You might already know how much we love meatballs in our house! Either regular Romanian Meatballs - Chiftele, like my grandmother used to make all the time, or the Zucchini Beef Meatballs. Or check out these Meatball Recipes.

It doesn't matter the sauce or the kind of meat used; it doesn't even matter if they are actually made with meat; if they are round and can be called meatballs or "meatballs," we love them! Ingredients: 10 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 8 large meatballs | Difficulty: Easy

Recipe ingredients

Ground meat: I use a mixture of ground beef and ground pork most of the time.

Only one sort is fine as well, but I tend to think that pure pork meatballs might be fattier and pure beef ones slightly drier. Mushrooms: White button mushrooms or cremini are both fine. Check out these Polish meatballs with mushroom gravy, a completely different yet equally tasty recipe.

Other ingredients: butter, onions, dill (fresh or frozen, not dried), flour, eggs, a slice of white bread, garlic, thyme, salt and pepper, and vegetable oil. See the recipe card for full information on ingredients and quantities. How to make meatballs stuffed with mushrooms?

Make the mushroom filling

Chop the onions and mushrooms separately.
Cook the onions until translucent, then remove half of them for the meat mixture.
Add the mushrooms to the pan and cook until their juices evaporate. Stir in flour, season, add dill, and cook for 2 more minutes. Let cool slightly.

Make the meatballs

Mix the reserved onions, ground meat, soaked bread, garlic, one egg, thyme, salt, and pepper.
Beat the second egg in a bowl and place the flour on a plate.
Divide the meat into eight portions, flatten each, add the mushroom filling, and shape into balls. Flatten slightly, coat in flour, and place on a plate.
Coat again in flour, shake off excess, then dip in the beaten egg.

Cook the stuffed meatballs

Shallow-fry them in a little oil in the skillet.
Cook for 6 minutes on one side, flip, cover, and cook on low heat for about 10 minutes or until cooked through.

Store and reheat

Refrigerate: Let the mushroom-stuffed meatballs cool completely, then refrigerate them in an airtight container for up to 3 days. For longer storage, freeze them in a single layer on a tray, then transfer them to a freezer bag or container for up to 2 months.

If frozen, thaw overnight in the fridge before reheating. What to serve with mushroom meatballs?