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Meatballs in Mushroom Sauce

Perfectly tender meatballs with herbs and pecorino cheese baked in, in a creamy red wine and mushroom sauce; served over buttery peppery fettuccine nests.
5 from 1 vote
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Course: Main Course
Cuisine: American, French
Prep Time: 20 minutes
Cook Time: 20 minutes



  • 1 1/2 lb ground beef
  • 1 large egg
  • 1/3 cup pecorino cheese grated, can sub parmesan
  • 1 tsp onion powder
  • 1 tsp rosemary crushed, or finely chopped
  • 1/2 tsp salt
  • pinch pepper


  • 3 tbsp butter
  • 1 1/2 cups slice cremini or wild mushrooms
  • 1 shallot minced
  • 2 cloves garlic minced
  • 2 large sprigs rosemary
  • 1/3 cup dry red wine
  • 3 cups beef broth
  • 2 tbsp corn starch dissolved in bit of water to make slurry
  • 1/2 cup heavy cream
  • salt and pepper to taste

To Serve

  • 16 oz fettuccine pasta broken in half
  • 4 tbsp butter
  • 1 tbsp coarse black pepper


  • Preheat oven to 400 degrees
  • Combine meatball ingredients, and roll into 2 inch balls. Arrange on a baking sheet and bake 25 minutes, until cooked through.
  • Cook pasta according to package directions, drain. Toss with butter, and coarse black pepper.
  • In a deep skillet, saute` butter, garlic, shallot, mushrooms, and whole rosemary sprigs on medium high heat until caramelized.
  • Add red wine and beef broth, and simmer for 15 minutes. Reduce heat to medium low,
  • Whisk in cornstarch slurry and cream; keep on a low simmer until thickened, about 5 minutes.
  • Add meatballs to the sauce, turn off the heat.
  • Serve meatballs and sauce on buttered, peppered fettuccine pasta.