Meatballs in Mushroom Sauce (Healthy)

These healthy meatballs in mushroom sauce make a fantastic family meal or potluck item that’s suitable for any occasion.  Made from scratch, this meatballs recipe is brimming with nutritious ingredients.  This hearty dish contains a handful of ingredients and is super easy to make.  Step-by-step instructions included. Ready in 40 minutes.

These turkey meatballs in mushroom sauce are low in fat and big on flavour.  The meatballs are cooked in a deliciously rich sauce that takes minutes to prepare.

Meatballs are easy to make but not all meatballs turn out light, fluffy and moist.  My tried and tested method of making super fluffy meatballs involves a couple of simple steps.

• First of all, use a soft bun/roll rather than breadcrumbs to combine with the meat.
• Secondly, pulse all the ingredients until they are fully combined and come together in a sticky mixture.

It is important to follow these steps, especially as the recipe uses low fat meat, which, if not prepared correctly, can be a little dry.

Meatballs in mushroom sauce ingredients

The 4-ingredient meatballs are made using ground turkey, 1 soft bun, a bit of milk, seasoning and onion granules for more flavour.

The simple chunky mushroom sauce is also made completely from scratch and using very few ingredients.

I used a bit of single cream (half and half or light cream), water, a few spoonfuls of naturally low in fat fromage frais (fromage blanc), oil and cornflour to thicken it. So the sauce is rich and creamy but without too many calories. I also added fresh parsley for more flavour.

What mushrooms to use

I used regular, close-cup mushrooms but you can use chestnut mushrooms instead or in addition to the regular mushrooms.

Step-by-step recipe instructions

1.To make the meatballs, start by tearing the bun into chunks (use wholewheat or white bun) and combining with 2 tablespoons of milk.

2. Place in a blender and pulse until crumbly. Then add the meat and seasoning and pulse a few times until the ingredients are thoroughly incorporated.

3. Form the meatballs and set aside while you prepare the sauce.

4. To make the mushroom sauce start by frying the onion with a little oil until softened.  Add the finely chopped mushrooms, parsley and seasoning and cook over a medium heat for 5 minutes, stirring often.

5. Stir in the corn flour, add the water and stir to combine.

6. Add the cream and fromage frais (fromage blanc) and stir.

7. Cook for another minute or so until the mixture thickens.

8. Then simply pop the meatballs into the sauce, cover and simmer for about 10 minutes until the meatballs are fully cooked (turn them over gently once or twice during cooking and stir the sauce so it doesn’t stick to the pan).

If you like this mushroom sauce you might also like this easy mushroom and chicken casserole.  Check out also my healthy mushroom pasta and Polish potato dumplings with mushroom sauce.

What meat to use

I used turkey to make these meatballs in mushroom sauce, but chicken, pork, lamb or beef will work too.  Whichever meat you choose make sure it’s low in fat but not fat free, such as chicken breast for example (it contains very little fat).  I used ground turkey (dark meat) containing 7% fat.

Cook's Tip 

Beef alone may not produce the softest meatballs so you may want to consider combining it with pork or turkey.

Top tips

• Using a soft bun (rather than breadcrumbs) soaked in a bit of milk, and blitzing the meatballs mixture will produce fluffy and moist meatballs.  
• You can use any meat though bear in mind that beef meatballs may not be as soft as turkey (beef is not as tender as turkey).
• You can prepare the meatballs ahead. Either prepare just the meatball mixture or form the meatballs as well (without cooking them).  Whatever you choose to do ensure it’s covered before popping in the fridge overnight.
• You can also make the mushroom sauce in advance. Once the sauce has cooled completely transfer it into a bowl, cover and refrigerate overnight.  When you are ready to put the recipe together heat up the sauce in a large shallow dish first, then add in the (raw) meatballs and simmer until the meatballs are cooked through.
• Storing: Keep refrigerated, covered, for up to 3 days.
• Freezing: Once you've cooked this dish allow to cool completely before freezing.  Transfer to an airtight container (1 large or a few smaller ones if want to freeze individual portions) and freeze for up to 3 months.

Substitutions

• Turkey: Use any ground meat (with around 7% fat content).
• Bun: Substitute 1.5 slices of soft white bread.
• Parsley: This can be replaced by fresh thyme (use leaves from 2 sprigs) or 1 teaspoon of dried.
• Fromage frais: Substitute creme fraiche or sour cream (*Note: both are a lot more calorific).

Serving suggestions

This turkey meatballs recipe is great with mashed potatoes or pasta, but you could also serve it with something less conventional, such as bulgur wheat or buckwheat. Also delicious with fresh crusty bread.

You might also like

• Easy Turkey Meatballs in Tomato Sauce (Healthy)
• Meatballs in Healthy White Sauce
• Healthy Meatball Casserole
• 4-Ingredient Healthy Chicken Meatballs with Pesto

Check out also this collection of 13 healthy, easy one pot chicken recipes!

Keep in touch!

If you make these meatballs in mushroom sauce I'd love to know how they turned out for you.  Let me know in the comments below, thanks!

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Meatballs in Mushroom Sauce (Healthy)

These healthy turkey meatballs in mushroom sauce make a fantastic family meal or potluck item that’s suitable for any occasion.

5 from 4 votes

Print Pin Rate

Course: Dinner

Cuisine: Low fat

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 401kcal

Author: Monika Dabrowski

Equipment

• Large shallow pan with lid
  Large shallow pan with lid
• Food processor
  Food processor

Ingredients

For the Meatballs

• 500 g ground turkey or another type of meat approx. 7% fat500 g ground turkey or another type of meat approx. 7% fat
• 1 medium soft roll/bun torn into chunks1 medium soft roll/bun torn into chunks
• 2 tbsp semi-skimmed milk (low fat)2 tbsp semi-skimmed milk (low fat)
• ⅔ tsp fine sea salt plus a good pinch of pepper⅔ tsp fine sea salt plus a good pinch of pepper
• ½ tsp onion granules½ tsp onion granules

For the Mushroom Sauce

• 500 g regular, closed cup mushrooms finely chopped500 g regular, closed cup mushrooms finely chopped
• 1 onion finely chopped1 onion finely chopped
• 2 tbsp parsley finely chopped (plus more for garnish)2 tbsp parsley finely chopped (plus more for garnish)
• 2 tbsp olive oil2 tbsp olive oil
• 1½ tbsp corn flour1½ tbsp corn flour
• ⅓ cup cold water⅓ cup cold water
• ¼ cup single cream (half and half, light cream)¼ cup single cream (half and half, light cream)
• 4 tbsp fromage frais (fromage blanc)4 tbsp fromage frais (fromage blanc)
• 1 tsp fine sea salt plus a good pinch of pepper1 tsp fine sea salt plus a good pinch of pepper

Metric - US Customary

Instructions

• To make the meatballs combine the bun pieces with the milk and stir. Combine with the rest of the meatballs ingredients and pulse a few times until the mixture comes together. Make 10-12 meatballs and set aside.
• To make the mushroom sauce heat up the oil, add the onion and fry for 2 minutes (until softened), stirring often. Add in the chopped mushrooms, parsley and seasoning and continue cooking for 5 more minutes, stirring often. Stir in the cornflour, add the water, cream and fromage frais. Stir thoroughly and cook for another minute or so until the mixture thickens.  
• To the sauce add the (raw) meatballs, cover and simmer slowly for 10 minutes or until the meatballs are fully cooked. Turn the meatballs over once or twice during cooking and stir the sauce to prevent it sticking to the pan. Sprinkle with a little parsley (optional) and serve.

Notes

• Using a soft bun (rather than breadcrumbs) soaked in a bit of milk, and blitzing the meatballs mixture will produce fluffy and moist meatballs.  
• You can use any meat though bear in mind that beef meatballs may not be as soft as turkey (beef is not as tender as turkey).
• You can prepare the meatballs ahead. You can either prepare just the meatball mixture or form the meatballs as well (without cooking them).  Whatever you choose to do ensure it’s covered before popping in the fridge overnight.
• You can also make the mushroom sauce in advance. Once the sauce has cooled completely transfer it into a bowl, cover and refrigerate overnight.  When you are ready to put the recipe together heat up the sauce in a large shallow dish first, then add in the (raw) meatballs and simmer until the meatballs are cooked through.
• Storing: Keep refrigerated, covered, for up to 3 days.
• Freezing: Once you've cooked this dish allow to cool completely before freezing.  Transfer to an airtight container (1 large or a few smaller ones if want to freeze individual portions) and freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 19g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 1340mg | Potassium: 815mg | Fiber: 2g | Sugar: 7g | Vitamin A: 422IU | Vitamin C: 7mg | Calcium: 127mg | Iron: 3mg

*Nutritional information is automatically generated and should be considered as an estimate.

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