Ukrainian Meatballs with Mushrooms – Recipe
Eastern Europeans like meatballs with mushroom gravy, mashed potatoes, and a side dish of well-seasoned sautéed cabbage.
You might think this is a strange combination, but it’s just a matter of acquiring a taste for it and loving it.
For those who do not like mushrooms (like some of my family members), Meatballs with Cabbage (click on this link for the recipe) is another variation to enjoy.
Both of these dishes taste delicious served over pasta or mashed potatoes.
Today I will share my recipe for the Ukrainian Meatballs with Mushrooms.
This recipe yields 4-6 servings.
Ukrainian Meatballs with Mushrooms – Recipe
Ingredients
- 1 1/2 lbs. ground meat (I prefer meatloaf mix - pork/beef/veal, or Beef and turkey)
- 1 egg, slightly beaten
- 1/2 cup Panko bread crumbs
- 1/2 cup milk
- 1 tsp. Italian seasoning
- 1 Tbs. Parmesan cheese
- 1 tsp. salt
- 1/2 tsp Black Pepper
- 1 Tbs. olive or canola oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 10 oz white mushrooms, rinsed and sliced (trim off the stem ends)
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 Tbs. Canola or Olive Oil
- 1/2 tsp salt
- 1/4 tsp Black Pepper
- 1 cup Half and Half (or Heavy Cream)
- 2 Tbs. all-purpose flour
- 1 Tbs. Dill weed, fresh or dried
- 1/2 tsp. Maggi Seasoning, optional
Mushroom Gravy
Instructions
- In a medium size bowl, mix together the bread crumbs, egg, milk, seasoning, salt, pepper and Parmesan Cheese. Set aside.
- Heat the oil in a saucepan, and saute the onions, until translucent.
- Add the chopped garlic, and saute for 1 minute longer.
- Add onion to the seasoned mixture.
- Mix in the meat, to incorporate all ingredients into uniform paste.
- From 1.5 inch size meatballs, and place on a cookie sheet lined with aluminium foil, greased with cooking spray.
- Preheat oven to 375 degrees F. Bake 10 minutes on each side, turning once.
- Remove from oven, and transfer meatballs into a medium pot. Set aside for now.
- Heat oil in a saucepan
- Saute onions until golden.
- Add the chopped garlic, and saute a minute longer.
- Add sliced mushrooms, and saute until they begin to release their juices (5 minutes), stirring often.
- Season with salt and pepper.
- In a small cup or bowl, combine the cream with flour, to form a smooth mixture.
- Mix the cream/flour mixture with the mushrooms. Bring to boil.
- Pour mushroom gravy over meatballs, and simmer for 10 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.
- Season with Dill Weed, and Maggi seasoning.
- Serve hot, over mashed potatoes, or your favorite pasta.
Mushroom Gravy