Pork Meatballs in Mushroom Cream Sauce

The Holidays are the PERFECT time of year to up your recipe game. Cooking brings me so much joy. It’s a wonderful way to serve those you care about. That’s why Thanksgiving is at the top of my favorite holiday list. There are so many amazing classic dishes to create for your friends and family, and some fantastic not so traditional dishes. Turkey doesn’t have to be the center of your Thanksgiving feast this year! You can add Pork to the mix!

Pork is easy to cook, it’s extremely versatile and delicious! My family is from Memphis, the Pork BBQ capital of the world, so we cook with it often. My husband and I make some great dishes that everybody loves. We make meatballs every year, but this Thanksgiving I decided to make Pork Meatballs in a Mushroom Cream Sauce. It will leave you scraping the bowl. You can serve the meatballs as an appetizer or even an entree (just put it over some egg noodles, rice, or even cauliflower rice)! Not only is this dish perfect for your Thanksgiving feast, it is extremely low in carbohydrates (without the noodles or rice of course).

Pork Meatballs in a Mushroom Cream Sauce

Check out my Video on Pinterest here for more details

For The Meatballs

3 Pounds of Ground Pork

3 Eggs

1 Cup Bread Crumbs/Crushed Crackers

1 TBSP Worcestershire Sauce

1 TBSP Onion Powder

2 TBSP Garlic Powder

Salt & Pepper

*I add a little bit of red pepper for an extra kick

For the Sauce

1 Medium Onion Diced 

2 TBSP Butter

2 13.25 ounce cans of Mushrooms

2 8 ounce blocks of cream cheese (room temperature)

1 Pint Half & Half

2 TBSP Garlic Powder

1 TBSP Worcestershire Sauce

32 ounces Beef Stock

2-3 TBSP Cornstarch

Salt & Pepper (season heavily)


  1. Preheat your oven to 400 degrees.
  2. Add your ground pork to a large bowl: in a separate bowl crack your eggs and whisk together.
  3. Combine pork, eggs, bread crumbs, Worcestershire sauce, onion and garlic powder and salt and pepper. Mix together thoroughly. 
  4. Roll into equal size balls. You should have about 40-45 with this recipe.
  5. Line a baking pan with parchment papers and place your meatballs on it (they can be close together).
  6. Place in the oven and bake until the internal temperature reaches 160 degrees (for about 35-45 minutes).
  7. While the meatballs are baking, grab a big pot and add your butter and diced onion to it. Saute your onions on medium to medium high heat until translucent.
  8. Open the mushrooms and drain them. Add them to the pot.
  9. Cube the cream cheese and add it to the pot, stirring frequently until melted.
  10. Add your beef stock and half & half to the mix, then seasonings. Cover and continue to heat on medium for about 30 minutes (stir frequently).
  11. Prepare your cornstarch per the instructions, and add to the sauce. Let sauce simmer until thickened.
  12. When meatballs are done add them to the sauce.
  13. Serve by themself or over egg noodles, rice, or cauliflower rice.

This dish is so flavorful, creamy, and extremely hearty. It is perfect for the holidays, especially when it’s cold outside. There are so many amazing dishes you can make with pork. If you are interested in some other great pork dishes you can check out my Mac N’ Cheese with diced ham or my Brown Sugar Glazed Bacon Wrapped Cocktail Sausages.

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