Greek Meatballs in Creamy Garlic-Mushroom Sauce
Experience the rich flavors of Greece with these succulent meatballs simmered in a creamy garlic and mushroom sauce. Juicy ground meat infused with aromatic herbs pairs perfectly with a velvety sauce that brings comfort and satisfaction. Serve over warm rice or alongside crusty bread for a satisfying meal that will impress family and friends.
ingredients
- 1 lb ground lamb (or beef)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp soy sauce
- 2 cloves garlic, minced (for the sauce)
- Fresh parsley for garnish
steps
- 1.
In a large bowl, combine ground lamb, breadcrumbs, Parmesan, parsley, beaten egg, 2 cloves of minced garlic, oregano, salt, and pepper. Mix until well combined.
- 2.
Shape the mixture into meatballs, about 1 inch in diameter.
- 3.
Heat olive oil in a skillet over medium heat. Add the meatballs and brown on all sides, about 7-9 minutes. Remove and set aside.
- 4.
In the same skillet, add sliced mushrooms and cook until golden, about 5 minutes.
- 5.
Add 2 cloves of garlic for the sauce and sauté for 1 minute until fragrant.
- 6.
Pour in the heavy cream, chicken broth, and soy sauce, stirring to combine. Bring to a simmer.
- 7.
Return the meatballs to the skillet and allow them to cook in the sauce for 8-10 minutes until heated through.
- 8.
Garnish with fresh parsley before serving. Enjoy with rice or bread!
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