Pork Meatballs in Mushroom Sauce

These juicy meatballs made with ground pork seasoned with garlic, onions, buttermilk, dill, and hot sauce are baked in the oven and smothered in a creamy mushroom sauce. It's an irresistible and comforting dish for any night.

This is, hands down, my favorite meatball recipe: the combination of ground pork, chopped onions, garlic, eggs, fresh herbs, breadcrumbs, and buttermilk make the meatballs juicy, delicious, and satisfying.

Pork meatballs smothered in mushroom cream sauce with a splash of white wine are the ultimate comfort food!

❤️ Why We Love Pork Meatballs

• Delicious! These meatballs are packed with flavor. They taste like pork Stroganoff but in a fun and convenient meatball shape! Perfect for a cozy night in.
• Healthier! Ground pork is lower in fat and calories than beef and is more affordable.
• Easy! A simple recipe to follow.
• Make-Ahead! A great dish for meal prep!

🛒 Ingredients and Notes

Here's what you need for the meatballs and the creamy mushroom sauce.

For the Meatballs

• Meat: Ground pork (pork mince) keeps the meatballs tender and juicy and adds flavor. Give them a try at least once (unless you don't eat pork at all), and then try them with ground beef, lamb, turkey, or chicken.
• Eggs: Help to bind and hold the meatballs together.
• Breadcrumbs: I used plain, but Italian or Panko will all work well here. They'll absorb extra moisture and also act as a binding agent.
• Onion and garlic: They add so much flavor! I almost always cook with yellow (Spanish) onion, but you can use whatever you have.
• Herbs: Fresh dill. I always recommend fresh herbs, especially delicate ones like dill and parsley, as they lose flavor when dried.
• Buttermilk: Works as a tenderizer and keeps meatballs soft and fluffy.
• Hot Sauce: For a subtle kick. I used Sriracha Chili Sauce - omit it if you wish.
• Oil: For browning the meatballs. We only need a tablespoon as we are not frying them, but if necessary, add more to prevent them from burning. You can use vegetable or canola oil.

For the Mushroom Sauce

While technically a mushroom gravy, it pairs perfectly with the meatballs.

• Butter: I prefer unsalted as I can better manage the amount of salt needed.
• Mushrooms: I chose cremini mushrooms in this recipe, but white mushrooms also work.
• Onion: For extra flavor!
• Seasonings: Salt, pepper, and beef bouillon. Alternative: beef or chicken stock.
• Flour: All-purpose - it helps thicken the sauce.
• Wine: I used Pino Grigio, but any dry white wine works fine. You can substitute it with chicken stock.
• Heavy cream: For extra creamy sauce. Use half and half for lower fat content and fewer calories.
• Dill and parsley: For extra flavor and garnishing.

🔪 Step By Step Instructions

The recipe is quick and easy to make, and it's a great way to add some variety to your regular dinner rotation.

🥣 Cooking Prep

• Measure all the ingredients and put them on the counter. This will help make the dish a breeze.
• Chop the onions and herbs, mince the garlic, rinse, and slice the mushrooms.
• Line a baking sheet with parchment paper. Set aside.

🐖 Meatballs

1. Preheat your oven to 375°F.
2. Combine the ground pork, half the onion, garlic, breadcrumbs, eggs, buttermilk, hot sauce, half the fresh dill, salt, and black pepper in a large mixing bowl.
3. Shape the pork mixture into small meatballs, about 1-2 inches in diameter. I get 26 meatballs.
4. In a large cast iron or nonstick skillet, heat the oil over medium heat. Sear the meatballs for about three minutes per side to develop a crust. This will prevent them from falling apart when we bake them in the oven. If your skillet is smaller, you'll probably have to do this in a few batches. Add more oil if necessary.
5. Place meatballs on a parchment paper-lined baking sheet and bake for 15-20 minutes or until fully cooked.

🍄 Mushroom Sauce

1. In the same skillet, melt the butter. Add the remaining onions and sauté until translucent. Add sliced mushrooms and cook for five minutes or until they become tender.
2. Dust the onions and mushrooms with flour and stir until flour is lightly browned. Deglaze with wine, then pour in the heavy cream and water (or broth). Take advantage of delicious bits of flavor at the bottom (called fond) - make sure to scrape them up!
3. Add bouillon (omit if using broth) and cook for 10 minutes until the sauce thickens; season with salt and pepper to taste.
4. Remove the meatballs from the oven and add to the skillet, tossing them around to cover entirely in mushroom gravy.
5. Stir in the remaining dill and parsley, cover, and simmer for a couple more minutes.

👩‍🍳 Helpful Tips

• If you don't have buttermilk, dilute sour cream with a tablespoon of milk instead. I have done this before, and you can't tell the difference.
• You can skip the oven and fry meatballs in a skillet until cooked (*see "Food Safety" section below). You'll need to add about ¼ cup of oil to your frying pan.
• Replace the wine with chicken broth if you don't cook with alcohol.
• Substitute beef bouillon with stock and omit the water.
• For a gluten-free version, use gluten-free breadcrumbs in meatballs and cornstarch (half the amount) in mushroom sauce - it also gives the sauce a velvety texture.

✅ Food Safety

For safe consumption, cook pork meatballs to a temperature of 160-165 °F (71-74 °C). I always ensure the meat is fully cooked by checking it with this digital thermometer.

See more guidelines at USDA.gov.

🍽️ Serving Suggestions

Depending on your preferences, there are various ways to enjoy these delicious meatballs.

I just love them with rice or egg noodles, but they also pair well with these sides:

• Mashed potatoes.
• Gnocchi.
• Ravioli or any pasta.
• Polenta.
• Bread - perfect for soaking up the delicious mushroom sauce.
• Or with a simple green salad.

🗄️ Storage Instructions

Refrigerate - Allow the pork meatballs and mushroom sauce to cool completely, and transfer to an airtight container or freezer-safe bags.

Make sure the lid has a tight-fitting lid to prevent air from entering, or if using freezer bags, squeeze out as much air as possible before sealing. Consume within 3-4 days.

Freeze - Follow the steps above for storing the meatballs with sauce in an airtight container or freezer-safe bags. Freeze for up to 3 months.

Reheat - Thaw them overnight in the refrigerator before reheating. Reheat the meatballs and sauce on the stovetop or in the microwave until heated through. Use within 2-3 days.

❓ Frequently Asked Questions

More Meatball Recipes to Try

📖 Recipe

Update Notes: This recipe was originally published in April 2015. It was updated in May of 2023 with new photos and recipe tips.