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Mushroom Meatballs with Easy Tomato Sauce

Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 5 -6
Author Sarah Fragoso


  • Meatballs
  • 1 pound white mushrooms finely diced
  • 1 pound ground beef
  • 2 garlic cloves minced
  • ½ cup Italian parsley finely minced
  • 2 egg yolks
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1-2 tablespoons lard butter, or ghee for frying the meatballs
  • Sauce
  • 1 28- ounce can San Marzano whole tomatoes or other tomatoes of your choice
  • 3 tablespoons extra virgin olive oil
  • 1 cup fresh basil chopped
  • Sea salt and black pepper to taste


  1. In a large mixing bowl, use your hands to combine the mushrooms, beef, garlic, Italian parsley, egg yolks, salt, and pepper.
  2. Shape the meat mixture into meatballs that are slightly larger than a golf ball.
  3. In a large sauté pan, heat the lard, butter, or ghee over medium-high heat. Add the meatballs to the hot pan, and brown them on all sides.
  4. Remove the browned meatballs from the pan, and set them aside.
  5. Make the sauce by adding the tomatoes, olive oil, basil, and salt and pepper to taste to the same pan used for the meatballs. Cook over medium heat, and bring the sauce to a simmer, stirring occasionally.
  6. Add the meatballs to the simmering sauce, cover, and simmer over low heat for 15-20 minutes or until the meatballs are cooked all the way through.