Rolling homemade meatballs (with or without the kids) is one of life’s great pleasures! We are particularly partial to the luxe, half-mushroom ones in Baked Mushroom Meatballs with Tomatoes, Smoked Paprika & Sour Cream #mushroomsfordinner #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #relaxedeating #plantbased #mushroomsnacks #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #meatballs



Baked Mushroom Meatballs with Tomatoes, Smoked Paprika & Sour Cream




250g beef mince

250g big brown mushrooms, minced

90g fresh breadcrumbs

45ml fresh parsley, chopped

1 egg, beaten

salt and milled black pepper

15ml oil


1 tin tomato and onion mix

250ml beef stock

15ml tomato paste or sundried tomato paste

5ml smoked paprika

1 roasted yellow pepper, sliced

salt and milled black pepper


sour cream

smoked paprika

oregano or thyme leaves

mashed potatoes and seasonal vegetables



1 Meatballs: Preheat the oven to 180°C. Combine all of the ingredients, except for the oil, in a mixing bowl. Using floured hands, shape spoonfuls of the mixture into meatballs. Heat the oil in a pan and brown the meatballs on all sides. Transfer the meatballs to an ovenproof casserole.

2 Sauce: Mix all of the sauce ingredients together and pour over the meatballs. Season with salt and pepper. Cover and bake in the oven for 20-25 minutes. Top with a swirl of sour cream, a little smoked paprika and oregano or thyme leaves. Serve with mashed potatoes and seasonal vegetables.