Mushroom and Swiss Meatballs
Servings: 24 meatballs
These meatballs are one of my husband's favorites! It's so funny to me since I have made so many meatballs over the years and I think I've made some pretty creative ones - but this one is one of the ones that I am asked to make the most by him. They are a pretty simple recipe but they are a little different. The oyster sauce and sour cream mixture that I use supposedly tastes just like a fast-food chain mushroom and swiss burger when he and his friends were kids. I add my fried mushrooms to the recipe and it turns into this sweet and creamy sauce with a rich mushroom flavor in both the meatball and the sauce. I add my fried mushrooms to the meat as well as the sauce so if you're a mushroom lover like we are this recipe is for you. The nutty swiss cheese just adds to the entire flavor combination for these little meatballs. I also love stuffing mushrooms with cheese so this one is one of the more fun ones on my list of meatballs to make!
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Ingredients
- 1 lb ground beef
- 1 cup Italian Style Breadcrumbs
- 2 eggs
- 1 - 8 oz package of cremini mushrooms diced
- 2 tbs butter
- 1/3 cup dry or cream sherry optional
- salt & pepper to taste
- 24 cubes Swiss Cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Sauté mushrooms, butter, shallots in a pan. Add salt & pepper to taste. I fry my mushrooms pretty well and the salt helps draw out the water in them to not water down your meatballs. Once fried you can deglaze the pan with the sherry. Cook until the alcohol is gone and let cool.
- Mix the ground beef, breadcrumbs, eggs, salt & pepper, and cooled mushrooms in a bowl until they are well combined.
- Take the meat mixture and flatten in the palm of your hand. Take one of the swiss cheese pieces and wrap the meat mixture around the cheese. Roll the meat mixture and cheese around in your hand to form a ball.
- Place your meatballs on a greased baking sheet and place them in the oven. Bake for 22 mins.