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baked pork meatballs tossed in a delicious morel mushroom sauce
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Pork Meatballs In Morel Sauce

A quick and easy meatball recipe that is sure to impress with the rich flavor of fresh morel mushrooms.
Course Appetizer, Main Course, Main Dish, Side Dish, Tapas
Cuisine European
Keyword Baked Meatballs, Morel Mushrooms, Mushroom Sauce, Pork Meatballs
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 meatballs
Cost $10


  • Baking Tray
  • Mixing Bowl
  • Pan


  • 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


  • 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.


This will store in the fridge for up to a week.