Meatballs in Morel Cream Sauce

Updated: Mar 20

It’s morel season which means… I’m freezing and cooking morels quite a bit. My husband has been going morel hunting for quite a while with my father-in-law. Last year, my oldest went and did a great job finding them as well. We usually get a good supply of them so hopefully this year will be the same. I usually sauté them in butter & freeze them (Which I used to make this Meatballs in Morel Cream Sauce Recipe), but this coming season we plan on using the dehydrator and drying some so that we can store them longer and just add them to water to re-hydrate them.

Update on drying Morel Mushrooms (12/12/2019)

I now ALWAYS dry the morels we don’t eat. They have a longer shelf life and still have great taste and texture (obviously not exactly the same, but still good). To re-constitute them, put the morels in a bowl and cover them with water. Let them soak for at least 30 minutes. Then cook with them.

Details and Recipe

Everyone has their own party mushroom and meatball recipe (most of which have canned soup in them – which I have done in a pinch). I came up with this one for a family fun Super Bowl Party Day. I have also made them for Christmas and Easter. The meatballs themselves can also be made for Spaghetti and meatballs.

Makes 36 1-1.5 inch meatballs.

Meatball Ingredients:

  1. 16oz ground Meat (turkey, venison or beef – we prefer venison… but any are good).

  2. 12oz ground sausage

  3. 1/4 of a large onion (about 1/4 of a cup chopped)

  4. 1/2 -1 carrot – depending on the size (about 1/4 of a cup chopped)

  5. 1/2 – celery stock – depending on the size (about 1/4 of a cup chopped)

  6. 1 tsp. black pepper

  7. 1/4 tsp. salt

  8. 2 tsp. garlic powder

  9. 1 egg

  10. 1 cup bread crumbs

  11. 2 tbsp. peanut oil

Pre heat oven to 375° F Put the ground meat into a bowl. Add the chopped onion, carrot, and celery. Mix all together ( recommend using your hands, it mixes better, but I know some people don’t like touching meat. If you’re in that group, use a spoon).

Add Pepper, salt, garlic powder and mix. Finally, add the egg – mix until completely combined – then add the bread crumbs, 1/4 of a cup at a time, until everything is mixed completely. Once mixed roll into 1-1 1/2 inch balls.

In a Frying pan put Peanut oil and heat at medium high heat (I like to use a cast iron, but just make sure it’s one you can put in the oven). Pan Fry the meatballs on all sides until nice and brown (the crispier they are on the outside the better they hold in the sauce). Once you fry them take them out of the pan and set on a plate.

Next is the sauce:

Morel Cream Sauce Ingredients:

  1. About 10-12 oz. of morel mushrooms (if you don’t have morel mushrooms, button mushrooms work as well).

  2. 2 cups of heavy cream

  3. 1/4 cup plus 2 tbsp. of all-purpose flour

  4. 2 cups chicken stock (if you used beef or venison use beef stock)

  5. 2 tsp. onion powder

  6. 2 tsp. garlic powder

  7. 8oz of Cream Cheese

  8. salt and pepper to taste

1. Begin by adding the mushrooms to the hot oil, stirring and heating well. You basically want the mushrooms to add flavor to the oil and gain flavor from the meatballs. 

2. Add the flour and whisk all together. 3. Slowly add the heavy cream (about 1/4 of a cup at a time) whisking continually as you add the cream. Let the mixture come to a simmer-boil.  4.Start whisking and slowly add the stock. Let the sauce begin to bubble.  5. Add the onion and garlic powder, cream cheese and stir until completely combined. Then, if needed, salt and/or pepper to taste.  6. Finally, turn of the burner add the meatballs and place the entire pan in the oven for about 15 min (it should bubble).  7.Take out and serve.

ENJOY and Share!

Make sure to tag me on Instagram and Facebook #thesmithcountry or @thesmithcountry! I always love seeing friends and family come together over a special meal!

All images © 2020 Jenn Smith of Smith Country, LLC

All rights reserved. You may not sell, trade, share or redistribute this recipe in any way. You may NOT use any of my photographs for your site. You may link this post to a list of recipes, giving credit for the recipe to myself and my site. ©2020 Jenn Smith of Smith Country, LLC

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