German Cuisine
Meatballs in Mushroom Sauce with Mashed Potatoes
This comforting home-cooked meal is a staple of German comfort food, bringing warmth and satisfaction to the dinner table. Juicy, tender minced meat shawarma-style balls are pan-seared to a beautiful golden brown and then simmered in a rich, velvety cream sauce loaded with fresh mushrooms. Paired with fluffy mashed potatoes.
Dishday
Recipe overview
- Total time
- 50 min
- Prep
- 25 min
- Cooking
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 590 kcal
- Protein
- 26 g
- Fat
- 38 g
- Carbs
- 36 g
- Fiber
- 4 g
Step by step
Method
- 01
Peel and boil the potatoes in salted water for about 20 minut…
Peel and boil the potatoes in salted water for about 20 minutes after boiling until completely fork-tender.
- 02
Finely dice half of the onion
Finely dice half of the onion. In a bowl, mix the minced meat, diced onion, egg, breadcrumbs, half a teaspoon of salt, and black pepper until cohesive.
- 03
Roll the meat mixture into neat walnut-sized balls
Roll the meat mixture into neat walnut-sized balls. Heat vegetable oil in a skillet and brown the meatballs on all sides over medium heat for 6 minutes.
- 04
Transfer the meatballs to a plate
Transfer the meatballs to a plate. In the same skillet, cook the remaining chopped onion and sliced mushrooms for 5 minutes until golden.
- 05
Pour in the heavy cream, turn the heat to low, and season wit…
Pour in the heavy cream, turn the heat to low, and season with salt. Return the meatballs to the pan, cover, and simmer for 8 minutes until the gravy thickens.
- 06
Drain the boiled potatoes
Drain the boiled potatoes. Add the butter and warm milk, then mash thoroughly with a potato masher until perfectly smooth, light, and lump-free.
Dishday
Useful advice
Cooking tip
For the best flavor, sauté the mushrooms in a hot dry pan first to cook off excess moisture, and add butter later to get a perfect golden sear.
How to serve
Spread a smooth layer of hot mashed potatoes on a plate, make a well in the center, nestle the meatballs inside, and spoon the mushroom gravy generously over everything.
How to store
Store the meatballs in sauce separate from the mashed potatoes in the fridge for up to 2 days. Reheat the gravy with a splash of water to loosen the cream.
Note
You can shape the meatballs the night before and keep them refrigerated covered in plastic wrap to cut dinner prep time down to 20 minutes.
