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Dilly Mushroom Meatballs

For the meatballs

2 lb lean ground beef

1 small onion chopped

1/4 C fresh dill chopped

2 eggs

3/4 cup oatmeal

1/4 cup milk

1 Tbsp hot Sriracha sauce

salt and pepper to taste

For the mushroom sauce

1/2 lb cremini mushrooms sliced thin

1-2 garlic cloves chopped finely

4 tbsp unsalted butter

1/4 cup all-purpose flour

1/4 cup apple juice

1/2 cup heavy cream

1 cups chicken broth or water

salt and pepper to taste


Add all the meatball ingredients in a large bowl and mix well. Shape

into 1 inch meatballs. You should get about 40 to 50 meatballs. To bake the

meatballs, preheat your oven to 350 F degrees and bake for about 30 minutes

until golden brown.

Heat small skillet and add the butter and melt. Add the mushrooms and

chopped garlic to the skillet and sauté for about 5 minutes until they start

to brown.

Sprinkle the flour over the mushrooms and stir, cook for about 1 minute

to remove the raw taste of flour. Add the apple juice, heavy cream and

broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken

and reduce a bit. If the sauce is too thick add a bit more heavy cream or

chicken broth.

Finish the dish: Pour the mushroom sauce over the meatballs. Garnish

with fresh dill. Serve over mashed potatoes, noodles or rice.


This meatball recipe will last 3 – 4 days in the fridge if stored in an

airtight container. To freeze just place the cooked meatballs on a baking

sheet and freeze separately to begin with. Transfer them to a freezer bag or

otherwise airtight container and place back in the cold and they’ll keep for

up to 3 months.


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