Mushroom & Swiss Meatballs

The challenge with this recipe that you might run into is that the mushrooms are a little slippery since you cook them beforehand in butter, so making sure the mushrooms are evenly distributed and mixed into the meat takes a little time. Rolling them into little swiss stuffed balls is also a little more challenging when making these meatballs. 

I only mention some of the challenges when making some of my meatballs to prepare you for the real experience. I don’t want you to walk into this recipe thinking it’s super easy and everything is going to go perfect the first time you make them. I was once told that nothing in life is perfect so don’t ever expect perfection. One of the best things about my meatball recipes is that they are so delicious that no matter how they look and your crowd will love them. 

I also like to cook my mushrooms with either garlic, onions, or shallot to give them a nice savory flavor. I do have a tendency to cook my mushrooms for a pretty long time on high heat – stirring often so they don’t stick to the pan. Once the mushrooms are cooked and have some nice brown edges I do deglaze the pan with alcohol. It really depends on what we have in the house but I have been known to use whisky, white wine, sherry or cream sherry (which is probably my favorite), saki and even vermouth. I like to try different things and I think that mushrooms provide a nice base to cook with alcohol.

The mushroom sauce is something that is a little different. The oyster sauce gives the sauce an interesting sweet flavor and the addition of sour cream makes the sauce all velvety. I pretty much always cook my mushrooms the same way. I like to add some butter to a pan and make sure that the bottom of the pan is covered in butter before adding the sliced mushrooms. If you add the mushrooms too early in a dry pan they stick – they are kind of delicate so the skin can stick to the pan making a mess to clean up later. I also like to add salt and pepper to the mushrooms as they cook to draw out the water. I get a lot of compliments on my mushrooms in every dish I put them in.

Once you have all of your ingredients well mixed you can flatten out the mixture so you can place a cube of swiss cheese in the middle of the flattened meatball mixture and roll the meat around the cheese until you have a nice little ball. I make so many meatballs that I just go by feel when making my meatballs. I tend to use the same size cheese cubes so I feel like I know how much meat to scoop out every time. You can always get those handy meatballers or meatball scoops to help make the meatballs a consistent size. You can also use a cookie scoop to make sure you’re grabbing the same amount of meat for each meatball. One of the biggest things is to make sure you have enough meat to cover the cheese well – it helps prevent the cheese from leaking out.

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