MEATBALLS In A Creamy Mushroom Sauce Recipe

welcome friends today in the kitchen we
are going to make a meatball and a creamy mushroom sauce this is the
perfect potluck dish so I’m gonna start out with some bread crumbs and I don’t
use flavored bread crumbs and if you look back through my recipes you’ll find
out that I hardly use them at all ever but I’ve got a couple of things coming
up where I need them so I’m going to use them today and next is some dry oregano
and some dry red pepper flakes now to this I’m also going to crush in some
garlic and although I did that garlic peeling hack video I’d say nine times
out of ten I just use one of these crush the garlic in and most of the time I
don’t even peel the garlic so in that goes excellent and I’m using a medium
ground beef and then one egg so crack that in and then the best mixer is your
hands just get right in there and mix it all together now of course I almost
forgot the salt so with my clean hand going to sprinkle in some salt looks
good so I make I make these about the size of a golf ball and just roll them
together try to get something fairly round I know a lot of people like them a
little bit smaller but I kind of like I kind of like that golf ball size okay
last one now I’m just gonna stick these in the fridge until I’m ready to cook
them okay so I’ve got the meson PLAs done for
the sauce it’s time to fry up the meatballs so I’ve got this pan on
medium-high heat and I’m gonna hit it with some olive oil okay what’s the oil is hot we start
frying off the meatballs now here’s the deal just like every chef a chef tells
you just fry a few at a time don’t overcrowd the pan give them lots of
space all right so the idea here is we want to
get a nice crust on the outside of the meatballs cook the maybe 2/3 of the way
through and build up some flavor in the bottom of the pan okay once the first
batch are done tick them out and set them aside and then fry off batch number
two okay round 2 is done so we’re gonna pull those out and of course I chose a
plate that’s too small how about that there we go okay got it now next in some
diced onion almost to mince and you’ll notice I didn’t take any of the fat out
of the pan I just left it in that fat is loaded with flavor so just want to start
frying these onions off and start to get them to that translucent stage which
won’t take long okay that looks good next in are the mushrooms now we want to
cook this on medium heat until the mushrooms have almost completely
disintegrated you want to cook them right down okay when the mushrooms are
3/4 of the way there that’s when I like to crush in a little bit of garlic then we’ll cook that in okay now I’m
gonna add in a little bit of flour and I sprinkle that in and stir it in at the
same time don’t add it all at once you don’t want it to clump once the flour is
cooked in I’m gonna add some beer I’m gonna add some of our piano lager
you want to put it in butter bottles worth about 300 melts you don’t have
beer on tap in your kitchen now I know sorry about that
a little bit of a smartass I’m gonna keep this cooking until the beer reduces
down and it starts to thicken into a nice sauce which happens pretty quickly
I’m gonna hit it with a little bit of salt and pepper and then add the
meatballs back in just kind of stir to coat looking good so now we pour it in
some cream now you can choose you could choose to use heavy whipping cream you
could choose to use I’ve got table cream which is 18% you could just use milk you
could use creme fraiche would be fantastic in this there’s quite a few
sort of sour cream type things that would work really well but I’m just
gonna use table cream because that’s what’s in the fridge so you know use
what you’ve got or use what you can get so I’m just gonna heat this now just
heat it a little bit and then we’re ready to serve all right Glenn so what
do we got it looks like all my favorites cream and mushroom yes so it’s a
mushroom it’s it’s meatballs in a mushroom cream sauce so it’s probably
not going to be your favorite thing but working up new recipes for the Wednesday
night axe-throwing potluck because competition at the potluck is fierce so
I’ll probably make these smaller for the potluck kind of bite-size kind of
bite-size put them in a crock pot and have the sauce a lot thinner so that it
as it cooks over time it that makes it doesn’t get too thick so right now this
is just a flavor check this is just a flavor check are we in the right
ballpark with the flavor I’m waiting for your reaction first a lot of good flavor
in that meatball I mean it’s a simple flavor it is a very simple flavor but I
think it’s I think is and it’s juicy it’s a very juicy meatball the meatball
itself mm-hmm sure I’m not fully convinced on the on
the cream sauce the cream sauce but that’s all here I’m giving the cream
sauce a full effort here so you could definitely use a lot less flour than I
used which would keep it from being so thick mm-hmm I used our home root beer
but if you wanted to you could use white wine whatever flavor you like yeah um
you go super crazy news red wine you could use red wine you could then you
have like I wonder if it to be like a purple color no not really not too much
because I used red wine in the beef stroganoff because that’s the original
wine that was mostly beef stroganoff and so it’s not that crazy in the color
you could also use a chicken stock generally if you didn’t want to have
alcohol in this chicken stock would work just fine
so I think for our purposes I’m going to tweak some of the spicing a little bit
for the sauce make it thinner make the meatball smaller and I’m gonna beat
Blair coming for you blur so this is part of our axe night suppers series
which is going to start again in September I’ll run the little promo for
you now so you can see what it’s all about
thanks for stopping by see you again soon so one night a week Jules and I
throw axes in the backyard ax throwing League so we need something that’s easy
to cook delicious easy to eat and will give us the fuel we need to win you’re gonna have to beat me yeah before
you beat Blair I know you

100 comments on “MEATBALLS In A Creamy Mushroom Sauce Recipe”

  1. Glen & Friends Cooking says:

    Thanks for watching everyone! Check out our new T-Shirts and mugs at Or look in the carousel above^^^

  2. Da Moley says:

    Why wouldn’t Julie like this tho? Yummny

  3. Simon Rawle says:

    no beer on tap but well over 150 bottles of homebrew in the shed

  4. Camping Junkies says:

    Sounds good! Would probably do white wine & a splash of sherry instead of beer. Also, a little fresh thyme in the sauce.

  5. Kenny Roberts says:

    We always deep fried meatballs at the restaurant. I think that's the best way to do meatballs

  6. Aviel The Alien From Planet Mexico says:

    I love your channel, always puts in a good place.

    Thank you for not taking yourselves too seriously, I truly enjoy the looseness.

    Jules, your smile is so beautiful.

  7. Michael says:

    My mom made something like this when I was a kid. it was my favorite dish! but we made hamburger patties and then added a can of condensed Cream of Mushroom Soup (no water or milk added) served with mashed potatoes. We called it Porcupine meatballs.

  8. Ken Sundstrom says:

    Medium beef in Canada is am guessing 80% beef 20% fat?

    Congratulations on getting to 200k

  9. Nice Guy says:

    YouTube is just upper middle class people showing off their hobbies and I'm okay with that.

  10. writerpatrick says:

    No Campbell's Mushroom Soup mix?

  11. Rhiana Jones says:

    I just discovered your show, I love it!

  12. Traffic Light says:

    4:56 hehe :')

  13. isitmondayet says:

    Hi G&F – I'm new to the channel (looove it)…. do you ever post the modified/tweaked recipe that was mentioned today? Thanks,

  14. JTCFC1 says:

    It's a 200k party 🥳🥳🥳🥳🥳🥳

  15. Bob Riemersma says:

    Almost identical to what I used to take in to work for retirement parties and the like.  I used a dry ginger ale instead of beer, and mine had a small cube of pepper-jack cheese inside.  Cheese that weeped out just went into the sauce.

  16. باسل الدوسري says:

    At first glance I thought this was meatball icecream 😝

  17. Rose Gold says:

    Trying this with veggie stock and making some Yves meatballs for me and meat for the kids…this and some buttered noodles or spaetzle would be a nice fall evening dish

  18. Adamast says:

    golf ball size, me it's koh-i-noor sized

  19. aaron connell says:

    Looks good!
    For meatballs I go with bread soaked in milk then mushed up instead of crumbs and I coat the finished balls in flour before frying, parmigiano is great in too. Adding beefstock to your cream sauce then reducing for a while then cooking meatballs in the sauce would give it a richer flavour and better colour

  20. James Ellsworth says:

    'Golf ball size:' that's the 'Man' size! I like to use a portion scoop of the appropriate size (your size; smaller size, depending on whether my wife is watching!) Anyway, I much appreciate your style of cooking. So much resonates with me and with the way my family cooked. Those recipes are just as tasty today as they were then! Alas, I don't have beer on tap in MY kitchen. (Cue the culinary envy!) For the competition: needs 'green' garnish, maybe flat leafed parsley, a bit of rosemary, a bit of cilantro. Dash of lemon for the cream sauce?

  21. Prince Tony says:

    OMG Axe throwing that is so cool! Those meatballs look really good!

  22. Slash. says:

    “of course I chose a plate that’s too small”

    My everyday struggle

  23. Alberto Adrián Schiano says:

    You could add Bourbon.

  24. ProtoformX says:

    Glen's food creations=Food of the Gods.

  25. Chungus says:

    4:56 no, I don't Glen I'm poor 😔

  26. Tommy Peterson says:

    Looks ao good.

  27. ComplicatedNickname says:

    Hehehe… Glen, you can be as much of a smartass as you want.

  28. S Chandler says:

    What is meant by "medium" ground beef?

  29. David Brunnemeyer says:

    Blair is going DOWN!

  30. M Hallmann video says:

    Use thyme instead of oregano and add some liquid such as water or stock to add moisture to meatballs

  31. Dagoth Turd says:

    4:57 weird flex but ok

  32. Naitrio says:

    Hey what if you made ratatouille?

  33. Bloodage Edits says:

    I love your meatballs Glen!

  34. Shawn Swetsky says:

    How do you only have 200k subscribers? I just found you myself a few months ago but Glen & Friends and Guga Foods are the only cooking channels I watch every time a video comes out. Congrats and hopefully your channel will only continue to rise to the ranks it should be in. All the best!

  35. chevy250ss says:

    That sauce looks delicious. I think it can also go well with some chicken too. Cheers.

  36. Ooz says:

    Your videos always brighten up my day. Thank you!!

  37. Louis Delorme says:

    That's right, Blair! Calling you out in front of 200 thousand people!

  38. Nate Williams says:

    I absolutely love your Videos!!

  39. Ahmad Sleiman says:

    Do redbull

  40. Donald Botsai says:

    Not a huge fan of cream sauce myself, color or flavor. Browning the roux a bit more, maybe adding soy sauce and/or worchestershire sauce can make a world of difference, not that everyone appreciates that either. Can we see more things to do with vegetables please.

  41. shadetreader says:

    I’m guessing that chefy chefs are where saucy sauce comes from

  42. sharamall says:

    biggest golf balls EVER lol! good vid glen

  43. Keet Randling says:

    YES, YES, YES, YES, YES! Been looking for this exact thing, Can't wait to watch, then to do this!

    Going to try using GF breadcrumbs.

  44. Jim Purl says:

    Yea!! it is not another weird ice cream recipe.

  45. stormbob says:

    This is just American "Swedish meatballs" gone bougie. I like the idea of using beer rather than the usual beef broth, though.

    (I say "Swedish meatballs" because if you put this in front of any American kid from the latter half of the 20th Century they'd recognize it as Swedish meatballs, but most Swedes I've seen in internet comments have OPINIONS on the subject.)

  46. Lex F. says:

    Maybe try adding some Dijon mustard, white wine, tarragon, and parsley to the sauce.

  47. Aaron Kaase says:

    The axe throwing craze has come out of nowhere. There's an axe throwing "alley" a block away from me, it popped up there a year ago.

  48. Keet Randling says:

    oh, yeah!

    possible flavors
    Za'atar (Middle Eastern)
    Lemon zest
    Dill (Scandinavian/Russian)
    Thyme instead of
    (Greek/Italian) Oregano
    Sage, if using Pork mince
    grated onion

  49. John Hill says:

    “You don’t have beer on tap?” I imagine the Google searches for home beer taps spiked after that line!

  50. Keith Rhodes says:

    that remark about beer on tap in your kitchen and that look was classic.

  51. Error 404: Channel not found says:

    if you're headed to a pot luck and want to take meatballs, consider doing a slow cooker cranberry jelly meatball recipe (using that canned cranberry jelly americans use at thanksgiving). you could also try slow cooked grape jelly meatballs, but I find that the cranberry jelly isn't as sweet and ends up being more pleasant. give both a try!

  52. Gregory Calzada says:

    WHAT A HEMAN…….take that food network phoneys 😈

  53. rdcole says:

    The Beer is in a Kegerator in the bar, not in the kitchen.

  54. Caroline-Isabelle Caron says:

    Two words: parmesan shavings.

  55. Timmothy McCandless says:

    I'm surprised your cream isn't in a bag

  56. sidecarnutz says:

    That looks terrific! Thanks for this presentation!

  57. Austin says:

    Yes I have beer on tap in my kitchen.

  58. rob hac says:

    lol, my grandma has been doing M&M's meatballs and some undiluted campbell's cream of mushroom soup in a crockpot for as long as i can remember.

  59. Ede Wolf says:

    Mushroom sauce with beer? I‘ll definitely give it a try. Cheers

  60. Tim Stevenson says:

    My grandmother and my mother used to make this now I make it for my kids but we make burgers not meat balls and we serve it on toast with mash or fries

  61. Jaimez says:

    Mmm Vienna Lager. My Kegerator is empty 🙁 I love mushrooms, I love a good cream sauce and i love meatballs. Gonna be cooking this real soon.

  62. RVRZ says:

    @5:04 So very Canadian of you hahaha

  63. Daimon Smith says:

    Congrats on 200k!!

  64. Paolo Bejar says:

    Cream don't come in a bag like milk!

  65. Grant Rodgers says:

    Is there any worry overworking the beef? Obviously you need it fully combined, but… idk

  66. AWOLxSTORM says:

    Im not sure what made this episode better, the Beer on tap comment or the unexpected axe throwing

  67. Terri Baker says:

    Congratulations on the 200k subscribers

  68. Juan Pedro Aldana Grajeda says:

    Hey Glen, great video. I do a lot of creamy stuff (wife loves it) and this looks really good. I'll share my own secret here, try using a mix of water, cream cheese, pinch of flour, salt and (here's the secret) almost blackened onions (fried to a dark brown crisp), all blended up. Hope you see this, love your channel.

  69. urdnal says:

    My mom used to use dill in her meatballs cream sauce. I mean she still does, but she used to too.

  70. Paul Cleland says:

    Milk in bags but cream in a carton!

  71. Sinsear6 says:

    Axe throwing pot luck! BATL Fam!

  72. D2ezbmu says:

    I'd love to see Glen all sauced up lol

  73. Tired Canadian says:

    Meatballs and mushrooms and axes??? Who are these wonderful modern Vikings???? lol

  74. mereblue says:

    Don’t laugh but the IKEA meatballs and sauce is my idea of meatball heaven. If someone said that that would be my last meal, I wouldn’t be mad at all.

  75. Jeremy Dinsmore says:

    Glen: "Oh, you don't have beer on tap in your kitchen?"
    Me: Kitchen is 5' across, 1/3 of that is sink, 1/3 is oven… "Oh yeah, plenty of room for the eight tap handles."

  76. rando mando says:

    This man looks 50 an 20 at the same time

  77. عالم بنات Girls world says:

    Spicy mayo edamame check it out 🔥🔥🔥😋

  78. DarConall says:

    Just me or the video looks slightly darker this time?

  79. Charlie Crown says:

    Always thought your channel had an edge over others, now I know why, axe throwing 😅😅😅 Plus beer on tap in the kitchen, nice one 👌

  80. Here To Relax says:

    Looks great. I bet it would also be amazing sans cream and served over rice.

  81. Tqe Sylverne says:

    when doing the cream sauce i hit it with a shot of nutmeg or allspice with beer. Adds a nice nutty flavor.

  82. 11040 Mad skills says:

    All good ingredients!
    😋👍🏻👍🏻 I build all my meals with ingredients I like. Never go wrong that way.

  83. 11040 Mad skills says:

    That was priceless
    “You don’t have beer on tap?”

  84. livetsomljudtekniker says:

    Of course you're throwing axes in your spare time! Typical foodie! 😛

  85. damfadd says:

    congrats on 200k
    stroganoff balls… weird here in Oz

  86. Lennart Clausen says:

    Looks delicious! I think I will ad chopped potatoes and carrots.

  87. David Wilkinson says:

    Congrats on 200k subs!

  88. tehpanda64100 says:

    I think If I was doing this recipe then I would adjust the mushroom size for the sauce, mince them up in a food processor, make the meatballs smaller like you had said and I would personally opt for a flavorful broth instead of beer. If you are starting with a thinner sauce in a crock pot then there's a chance some people might get to it early before it really thickens up so a nice crouton on the side could pair well! Overall a very appetizing recipe I must say!

  89. Mathematech says:

    Meh, leave out the beer and keep the cream for strawberries, tastes best with just the mushrooms and onions – why add extra things that spoil those flavors?

  90. Marcus DeWitt says:

    Smart ass glen

  91. ChessKombat says:

    You better be sharing the winning recipe from that potluck competition. Please!

  92. Sysaphys says:

    I guess in Canada, they play Golf with freaking Tennis or cricket balls. Hell if those "golf" balls where slightly bigger you may even go Bowling with them for Christ sake.

  93. elise lang says:

    Make me think of my Stroganoff meatballs a lot… it put dry mustard, sherry wine and sour cream… yummy!

  94. Keenan Pflager says:

    Wowww im actually gonna try this looks insane

  95. Keenan Pflager says:

    I love watching this show its like a real cooking show on TV but better and closer to its audience

  96. Emily Bilbow says:

    Sorry I hate mushrooms… and not a huge fan of cream…

  97. Emily Bilbow says:

    I wonder if you could do a take on a Philly cheesesteak… but with meatballs… using a jus instead of sauce… adding peppers and onions… and mixing shredded cheese into meatball mixture… I bet it would be great… might win your contest…

  98. Arsenio Cubos says:

    Best YouTube channel

  99. Kareem Osman says:

    last time I hit a golf ball this size.

    where I am?

  100. m1903rotc says:

    Do you two know Buckley, From a Dose of Buckley? He is a Canadian youtuber that does axe throwing as a hobby. I believe he's in London Ontario

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