Flavorful sausage meatballs in an incredibly rich mushroom gravy are perfect over rice, pasta, or couscous.

Sausage Meatballs in Rich Mushroom Gravy Recipe


These flavorful sausage meatballs consist of a mixture of pork, chuck ground beef, sweet onions, garlic, and herbs which are simmered with baby portobello mushrooms. The resulting incredibly rich gravy is to die for. It’s a perfect topper for normally bland white rice, pasta noodles, or couscous. You can make smaller meatballs to serve as a crowd-pleasing appetizer.

If you cannot use wine for any reason, simply omit it or use additional broth in the gravy.

Sausage Meatballs in Mushroom Gravy Recipe

1 pound bulk pork breakfast sausage (I used a sage variety)
1 pound ground beef (ground chuck recommended for flavor)
1/2 large sweet onion, finely chopped, divided use
6 medium cloves of garlic, pressed, divided use
1/4 cup chopped fresh parsley
1 teaspoon dried oregano, crumbled
2 teaspoons kosher salt, or to taste
10 grinds fresh black pepper, or to taste
1 cup seasoned bread crumbs
1 Tablespoon Worcestershire sauce
2 large eggs, lightly beaten with a fork
1/2 cup heavy cream, divided use
1 teaspoon olive oil
2 Tablespoons butter
1 pound baby portobello mushrooms, sliced into 1/2-inch pieces
1 teaspoon kosher salt
1/4 cup all-purpose flour
1/2 cup red wine
1-3/4 cups beef stock
1-3/4 cups chicken stock

In a large bowl, combine sausage, ground beef, half of the chopped sweet onions, half of the pressed garlic, parsley, oregano, kosher salt, black pepper, bread crumbs, Worcestershire sauce, eggs, and 1/4 cup of the heavy cream. Fold together with a light touch using hands. Do not over-knead. Form into meatballs the size of a golf ball.

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Heat a large Dutch oven over medium heat and coat the bottom of the pan with the olive oil. Brown the meatballs in batches. Remove browned meatballs to a large bowl.

Melt butter in the pan drippings and add remaining sweet onions and garlic, plus the portobello mushroom slices. Toss vegetables to coat with oil. Sprinkle with 1 teaspoon kosher salt. Saute about 5 minutes, until mushrooms release their water. Sprinkle with flour and cook another 2 minutes. Add red wine and cook, stirring for another 2 minutes. Add beef and chicken stock, stirring constantly until flour is incorporated. Return meatballs to the pot and simmer on very low heat for another 30 minutes. Gravy should thicken.

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Add remaining 1/4 cup of heavy cream to the meatballs and gravy. Stir, bring back to a simmer, then turn off the heat.

Serve over cooked white rice, pasta noodles, or couscous.

Yield: 8 entree servings

Sausage Meatballs in Mushroom Gravy Recipe Photo ©2018 Peggy Filippone

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