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–+ servings

Creamy Pork Meatballs in Mushroom Garlic Herb Sauce

5 from 4 votes
These juicy and delicious meatballs smothered in a cream flavourful sauce has comfort written all over it.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 694
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pork Meatballs: approx. 18
  • 1 lb ground pork
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp oregano
  • ½ tsp thyme
  • 1 egg, beaten
  • ¼ cup bread crumbs
  • 2 tbsp parsley, chopped
  • 1 tsp salt
  • ¼ tsp black pepper
Mushroom Garlic Herb Sauce:
  • 6 oz egg noodles, pappardelle (fettuccine can be substituted)
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 1 shallot, chopped
  • 2-3 cloves garlic, minced
  • 1 cup cremini mushrooms, sliced
  • 2 tbsp flour
  • 1/2 tsp paprika
  • 1 cup chicken broth
  • 1/2 cup organic half and half cream
  • 2 sprigs of fresh thyme
  • 1 sprig of rosemary
  • 2 cups baby spinach
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp parsley, chopped

Equipment

  • Baking sheet
  • skillet or cast iron pan
  • medium sauce pot

Method
 

  1. Preheat oven to 400°F or 204°C.
  2. In a medium bowl, combine and mix together ground pork, garlic powder, onion powder, paprika, oregano, thyme, egg, bread crumbs, parsley, salt and black pepper. Shape the meat balls and place on a baking sheet lined with foil lightly greased with olive oil or lined with parchment paper. Bake for about 20 minutes, or until the meat is no longer pink in the centre, turning them over halfway through. The outer surface on the meat balls should be a little crispy. Set aside.
  3. Meanwhile, bring water to a boil, in a medium sauce pot, add salt and pasta. Cook the pasta according to the instructions on the package or until al dente. Reserve about 3-4 tablespoons of pasta water.
  4. In a medium skillet or cast iron pan, over medium-low heat, melt butter, add shallots and garlic and sauté for 2 minutes, then stir in mushrooms; sauté for approximately 3-4 minutes. Stir in flour and paprika until well combined and a paste forms. Add the broth, cream, thyme, rosemary, spinach, salt and pepper. Simmer for 3-5 minutes until the sauce thickens.
  5. Add the meatballs to warm and if the sauce becomes too thick, add some of the reserved pasta water. and gently toss in the pasta.
  6. Garnish with fresh parsley, and thyme leaves. Serve immediately.

Nutrition

Calories: 694kcalCarbohydrates: 44gProtein: 31gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 208mgSodium: 1835mgPotassium: 746mgFiber: 3gSugar: 3gVitamin A: 2591IUVitamin C: 15mgCalcium: 113mgIron: 4mg

Notes

Store in air tight container in the refrigerator for up to 3 days. Freeze up to 2-3 months. 

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