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Mushroom Meatballs

This is my mum's recipe and it was a favorite of mine when I was growing up. It is now a favorite of my children and grandchildren.


  • 500g pork and veal mince

  • 1 egg

  • 2 small onions finely chopped

  • ½ cup chopped continental parsley

  • Zest of one lemon

  • Juice of one lemon

  • ¼ cup Parmesan cheese

  • Salt and pepper

  • ½ cup breadcrumbs

  • ¼ cup cold water (for meatballs)

  • 1 400g tin mushroom soup

  • 200g mushrooms sliced

  • 1 clove of garlic

  • ½ cup water (for sauce)

  • Pasta


  • 1.

    Mix the mince, ½ the onions, ½ the parsley, egg, lemon zest, breadcrumbs, water, Parmesan cheese, salt and pepper in a bowl until well combined. Roll into meatballs about the size of a golf ball. Refrigerate for 15 minutes.

  • 2.

    Heat heavy based pan on stove and add small amount of olive oil. Add meatballs and brown on each side, turning gently. Remove from pan and drain on paper towel.

  • 3.

    In same pan, add a small amount of olive oil and add the mushrooms, remaining half of onions and garlic sauté gently until soft. Add the tin of mushroom soup and stir until combined. Add small amount of water to thin slightly and the lemon juice. Return meatballs to pan and baste with sauce. Simmer for about 15 to 20 minutes until meatballs are cooked through. Occasionally turning meatballs gently. Add additional water as necessary and salt and pepper to taste.

  • 4.

    Cook and drain pasta (what ever you like – spaghetti, penne, etc). Return pasta to pot and gently add the meatballs and sauce. Stir through will remaining parsley.


You can cook the meatballs in advance and then add a bit of the pasta water later when you re-heat to thin it down a bit as it may thicken when chilled.

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