Pork Meatballs in Morel Sauce is a great way to use up some ground pork that you have in the fridge. I always tend to buy some ground meat and then completely forget about it, so baked meatballs are something that happen often in this household. One of my most popular recipes on the blog are caramelized onion meatballs with mushroom sauce. This recipe is a lot less time consuming, and uses one of my favorite mushrooms: morels!
These mushrooms are rare, expensive, and only available a few weeks of the year. Luckily I was able to get my hands on some and made a big batch of morel mushroom sauce. It is a similar recipe to my porcini mushroom sauce, except instead of using dried mushrooms I use fresh morels that I’ve chopped up quite fine.
The meatballs are simply a mix of ground pork, breadcrumbs, egg, seasonings and spices. I roll them with about 2 teaspoons worth of meat so they are fairly small and bite size. If you didn’t make the sauce to go with them then you could add them to a pasta. This is a similar base recipe to my buffalo sauce meatballs,
While the meatballs are baking you can make the sauce. For this recipe I use two morels (you can also use false morels aka verpa bohemica) that I have chopped up finely. Saute the morel pieces in a pat of butter and then when they start to cook add some flour. Then add a splash of dry white wine. When the wine starts to cook off a bit pour in the heavy cream and lower the heat to the lowest setting. Let everything simmer and thicken for a few minutes.
Once the meatballs are done (you can flip them halfway in the oven if you want, but it’s not mandatory) move them to the sauce and toss everything together. If the sauce is too thick you can add more cream before adding the meatballs, or just leave it as is.
There you have it: an easy pork meatballs in morel sauce recipe. You can serve these as tapas, a side dish, with the main, or just as an afternoon snack. I think they are a great way to use up ground pork before it turns. Want a more rustic and homestyle meatball recipe? Try my classic Ukrainian meatballs!
Pork Meatballs In Morel Sauce
Equipment
- Baking Tray
- Mixing Bowl
- Pan
Ingredients
- 500 grams Pork ground
- 100 grams Breadcrumbs
- 1 Egg
- 1 tbsp Garlic Powder
- 2 tsp Worcestershire Sauce
- 1 tsp Black Pepper freshly cracked
- 2 tsp Paprika
- 2 tsp Salt or to taste
Morel Sauce
- 2 Morel Mushrooms finely chopped
- 1 tbsp Butter
- 2 tbsp White Wine dry
- 50 ml Heavy Cream
- 1 tbsp Flour
- 1 tsp Black Pepper freshly cracked
- 1 pinch Salt or to taste
Instructions
- Preheat your oven to 180 Celsius or 350 Fahrenheit.
- In a mixing bowl add all the meatball ingredients. Mix everything up with your hands until everything is homogenized. Roll about two teaspoon's worth into a ball and place on a parchment lined baking tray. Repeat for all the meat (20-24 meatballs).
- Place the meatball tray into the oven for 20 minutes (you can turn the meatballs at 15 minutes if you want, but it isn't mandatory).
- After about 10 minutes baking you can get started on the sauce. In a saucepan on medium heat add the butter and finely chopped morel mushrooms. Let cook for a few minutes then add the flour. Whisk everything together until you start to get a paste, then add the white wine. Let the wine thin out the sauce and pour in the heavy cream. Lower the heat to its lowest setting and add the salt and pepper. Stir everything around for a minute.
- When the meatballs are done move them right into the morel sauce in the pan and give everything a good toss. Try to get the meatballs mostly coated in sauce.
- Plate and serve.
