Mushroom Meatballs

A hearty dish, traditionally served with spaghetti or polenta.


  • 2 slices of bread, cubed to make 1 cup (250 ml) of fresh breadcrumbs
  • ½ cup (125 ml) water
  • 2 x 25 g Ina Paarman’s Liquid Beef Stock
  • 500 g lean mince OR 700 g chuck, gristle and fat removed and cubed
  • 3 cloves of garlic, sliced
  • ⅓ cup (80 ml) chopped fresh herbs e.g. parsley, thyme and/or basil
  • 125 g button mushrooms
  • 1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 1 extra large egg
  • ¼ cup (60 ml) grated cheese
  • olive oil
  • Ina Paarman’s Roast Mushroom OR Mushroom & Parmesan OR Roast Pepper Pasta Sauce
  • ¼ cup (60 ml) water
  • fresh basil, parsley or rocket for garnish
Mixing of Cubed Chuck

If you prefer to mince your own meat, buy a little extra because all the fat and gristle must be cut away. The cubed meat recipe can be mixed in a food processor from start to finish. See video.

Slowly add the cubed bread to the processor while it is running.

Process until fine breadcrumbs stage. Shake the breadcrumbs out of the processor into a large mixing bowl in which you have measured the water and Beef Stock.

Stir and leave breadcrumbs to soak.

Adjust the oven rack to the middle position and preheat the oven to 190°C.

With processor motor running add the meat cubes, garlic and parsley.

Chop until the meat is roughly cut up but not finely minced.

Add mushrooms, Garlic Pepper Seasoning, egg, breadcrumb mixture and cheese. Pulse until combined.

Scrape meat mixture out of the processor bowl into the bowl used for the breadcrumbs.


Mixing of Minced Meat

Already minced meat can be mixed by hand in the same order as above. Just chop up the mushrooms.


Shaping and Baking Meatballs

With your hands, shape the meat mixture into meatballs about 4 cm in diameter. Place them in an oiled ovenproof dish that will hold them in a single layer. Drizzle with a little olive oil. Can be made up to this stage and refrigerated overnight.

Roast the meatballs until they are nicely browned, ± 25 minutes.

Remove from the oven and pour the Mushroom Sauce over, add the water to the jar and shake to remove every bit of sauce, pour that over as well.

Bake for a final 15 minutes. Garnish with basil.

Serve with spaghetti OR Creamy Polenta.



Boil 500 g spaghetti according to pack instructions. Drain and reserve ½ cup (125 ml) of spaghetti water.

Return spaghetti to the saucepan.

Add 2 T (30 ml) olive oil, 2 T (30 ml) butter, ¼ cup (60 ml) of grated Italian-style cheese and the reserved pasta water.

Season to taste with our Pasta Spice.

Reheat in the pot while stirring lightly, just before serving.

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