My creamy mushroom meatball pasta is a one-pot dinner I come back to time and time again. Cooking the pasta in the sauce releases its starch, which turns the sauce silky without having to add heavy cream. It takes around 40 minutes, serves four, and is served straight to the table garnished with parmesan and parsley.
After a recent trip to Sweden, I've become obsessed with meatballs (they're practically the national dish, after all). On the same trip, I traveled to Tallinn (Estonia) too where I ate these incredible pancakes with creamy mushrooms. Swedish meatballs normally come smothered in a creamy sauce, so I thought why not combine two of my favorite meals I had while traveling Northern Europe to make one-pan pasta, with pork meatballs finished in a silky cream cheese and mushroom sauce!!
A lot of meatball pasta recipes need a baking sheet for the meatballs, a pot of boiling water for the pasta and a skillet for the sauce, all timed to finish together. That juggling is what can make weeknight cooking feel like hard work, so my recipe lives in a single pan. I only sear the meatballs until they're golden on the outside and still raw in the middle and they finish cooking in the sauce, so they don't overcook while the pasta simmers. Super simple!
If cooking pasta straight in the sauce is something that appeals to you too, my lemon Boursin pasta and creamy chorizo pasta use the same one-pot method.
If you're a meatball lover like me then you've got to try Zucchini meatballs with boursin pasta or my Thai chicken meatballs !!
For even more really popular options, why not make my:
Jump to:
- Why my mushroom meatball pasta recipe works
- Ingredients for creamy mushroom meatball pasta
- How to make creamy mushroom meatball pasta (7 easy steps with photos)
- Tips for the best creamy mushroom meatball pasta
- Substitutions and variations
- Storage, freezing and reheating
- Creamy mushroom meatball pasta FAQs
- More one-pan pasta and meatball recipes
- Mushroom Meatball Pasta
Why my mushroom meatball pasta recipe works
Most recipes for meatballs in creamy mushroom sauce bake the meatballs, boil the pasta in a separate pot, and thicken the sauce with flour or sour cream. My version keeps everything in one skillet, making it perfect for when you've had a long day but want something tasty for dinner.
Searing the meatballs first builds a golden crust and leaves browned bits stuck to the pan (this is called a fond). The shallots, garlic and mushrooms go straight into that pan, so the flavor ends up in the sauce instead of being left behind on a baking sheet.
The pasta then cooks directly in the stock and cream cheese. As it simmers, it releases starch into a small amount of liquid. That starch thickens the sauce and helps it cling to every spiral, so there's no roux and no carton of heavy cream needed.
Finally, the meatballs go back in for the last few minutes and finish cooking gently in the sauce. The tablespoon of soy sauce in the mixture seasons them from the inside with a savory umami depth that I absolutely love. All in all, a delicious and very easy to make recipe for weeknight dinners!
Ingredients for creamy mushroom meatball pasta
The other good thing about this recipe is that the list of ingredients is short:
- Ground pork: Use regular ground pork rather than extra-lean, because the fat keeps the meatballs juicy through the final simmer. You need 14 oz (approx 400g), which is a little under a 1 lb pack.
- Light soy sauce: This is the thin, salty Chinese-style soy sauce, not "lite" reduced-sodium soy sauce. It seasons the pork and adds umami. Regular all-purpose soy sauce is fine if that's what you have in the pantry.
- Panko breadcrumbs: They soak up the meat juices and bind the mixture, so there's no egg in these meatballs. Plain dried breadcrumbs work too.
- Fresh parsley: It goes into the meatballs and over the top at the end, so buy a full bunch. You could alternatively use dill if you're looking for a slightly different flavor!
- Mushrooms: Any mushrooms you like will do - I used shiitake. Tear them by hand rather than slicing because the ragged edges pick up more color in the pan.
- Cream cheese: Plain cream cheese melts into the stock and gives the sauce its body. The 3.5 oz (100g) you need is a little under half of an 8 oz block. Feel free to use more if you like things super duper creamy!
- Pasta: I used fusilli bucatini because I love how the long springy spirals trap the sauce, but any dried pasta works.
- Vegetable stock: The pasta absorbs it as it cooks, so its flavor ends up in every bite.
For the full ingredient list with measurements, scroll down to the recipe card.
How to make creamy mushroom meatball pasta (7 easy steps with photos)
Step 1. Mix and roll the meatballs
Let's start by making the meatballs. Add the ground pork, chopped parsley, grated garlic, soy sauce and panko to a bowl. Season with a few grinds of black pepper. Stir gently until just combined, then wet your hands and roll into 16 meatballs, or 20 slightly smaller ones.
Step 2. Sear the meatballs
Next up, heat a drizzle of vegetable oil in a large skillet over medium heat and add the meatballs. Leave them alone for 2 to 3 minutes, until the undersides are golden, then turn them to color each side. They'll still be raw inside. Transfer to a plate.
Step 3. Fry the shallots, garlic and mushrooms
In the same pan, add the garlic, shallots and torn mushrooms. Season with salt, paprika and black pepper. Fry for a few minutes, until the shallots soften, the mushrooms pick up some color and the pan smells aromatic.
Step 4. Stir in the cream cheese
Now you need to add the cream cheese and stir it through the mushrooms as it softens, until everything is coated in a thick, creamy base. It will look very thick at this stage, which is exactly what you want before the stock goes in.
Step 5. Add the pasta and stock
Next, add the pasta, then pour in enough vegetable stock that the pasta is just poking out of the top. Simmer according to the package directions, around 9 to 12 minutes. Stir frequently so the pasta doesn't stick to the bottom of the pan. Add more stock if the sauce is looking dry.
Step 6. Return the meatballs to the pan
When the pasta has about 5 minutes left, nestle the meatballs back into the pan. Let them simmer until they're cooked through. Cut one open to check: there should be no pink in the center.
Step 7. Finish with parmesan and parsley
The end result you're looking for should have al dente pasta, a creamy sauce that clings to every spiral, and moist, juicy meatballs. Top with grated parmesan and roughly chopped parsley, and serve straight from the skillet. Enjoy, my friends!
Tips for the best creamy mushroom meatball pasta
- Keep a light touch with the mixture. Stir the meatball mixture only until everything is combined, because overworking the pork can make the meatballs dense. Also, having slightly damp hands stops the mixture sticking to your palms while you roll.
- Don't fiddle with the meatballs in the pan. I know, it's hard... but try and let them sit until they're properly golden underneath before turning. If you move them too early, they stick, tear and lose their crust.
- Use your largest skillet. Long pasta like this, 16 meatballs and more than 3 cups of stock can take up a lot of room. A wide pan like the one I'm using in the photos lets the pasta sit under the liquid and gives the meatballs space in the sauce.
- Judge the stock by eye. Treat the 3 ⅓ cups (800ml) as a guide rather than a rule, since pan sizes vary. Pour until the pasta is just poking out of the liquid. And then feel free to add more as you cook based on how quickly the sauce reduces, and whether the pasta is sticking to the base of the pan (if so, add a splash more).
- Stir more often than you think. Long shapes like fusilli bucatini tangle and settle on the bottom of the pan. Frequent stirring keeps the strands separate and stops the sauce catching.
Substitutions and variations
- Swap the meat: You can use ground beef, chicken or turkey instead of pork. Chicken and turkey are leaner, so make sure to check them as soon as the simmer time is up and make sure there's no pink in the center. Overcooking will make them go dry!
- Swap the cream cheese: Garlic and herb Boursin melts in the same way and brings its own very delicious seasoning. Mascarpone makes a richer, milder sauce.
- Swap the stock: Chicken stock gives a fuller flavor, while vegetable stock keeps it lighter.
- Make it vegetarian: Skip the meatballs and double the mushrooms. The stock is already vegetable, but Parmigiano-Reggiano is made with animal rennet, so look for a vegetarian hard cheese to finish. You could also sear off chunks of cubed extra firm tofu for a boost of protein.
- Make it gluten-free: You'll need to swap three things: gluten-free pasta, gluten-free panko, and tamari instead of soy sauce. Most tamari is wheat-free, but please check the label.
Storage, freezing and reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. What's great about these sorts of dishes is the pasta keeps soaking up the sauce and its flavor as it sits! But, expect it to be much thicker the next day. To bring it back to life, simply reheat it in a skillet over low heat with a splash of stock or water, stirring until the sauce loosens and the meatballs are hot all the way through.
The finished pasta doesn't freeze well, because the pasta turns soft and cream cheese sauces can go grainy once thawed. But, you can freeze the meatballs before they go into the pasta sauce. I tend to roll them, freeze them on a tray until firm, then transfer to a freezer bag. Make sure to thaw them overnight in the fridge before searing.
To get ahead on a busy day, roll the meatballs in the morning, then cover and refrigerate them until dinner.
Creamy mushroom meatball pasta FAQs
No, but it's worth doing here. Raw meatballs can simmer in sauce until cooked through. Searing them first gives them a golden crust and helps them hold their shape as they simmer. It also leaves browned bits in the pan that flavor the mushroom sauce.
Cut one in half: the center should have no pink at all. For certainty, use an instant-read thermometer, since ground pork is cooked at 160°F (71°C). If they're not quite there, give them another couple of minutes in the simmering sauce. But make sure not to overcook them! They'll go horribly dry and flavorless!
Yes, any dried pasta works. Short shapes like penne, rigatoni or regular fusilli are easy swaps, and long spaghetti or linguine will work too. Cooking times vary by shape, so follow the package directions and start tasting a minute or two early.
It comes down to how much liquid the pasta has absorbed. If the sauce is too thick or dry, stir in a splash of hot stock or water until it loosens. If it's too thin or there's too much of it, simmer for another minute or two. The pasta starch keeps thickening the sauce, and it tightens as it cools slightly. I'd definitely recommend starting off with less liquid, and adding more as you need.
Yes. Raw store-bought meatballs can be seared and added exactly like homemade ones. If yours are precooked or frozen, skip the searing and follow the package directions so they're piping hot all the way through. Fry the shallots and mushrooms in a little oil, since you won't have meatball drippings in the pan.
More one-pan pasta and meatball recipes
- Zucchini Meatballs (with Creamy Boursin Pasta): it's my most popular meatball recipe and it's super low effort.
- The BEST Thai Chicken Meatballs: chicken meatballs cooked in one pot with coconut Thai curry rice.
- 25 Creamy Pasta Sauce Recipes: my full roundup, from one-pan Boursin to blended and no-cook sauces.
- Spicy Boursin Pasta: a blender sauce with the spaghetti cooked right in the pan with stock.
- Easy Curry Pasta (One Pot): whole and ground spices, cream and stock, with the pasta
- simmered in the same pot, very tasty.
If you tried this Creamy Mushroom Meatball Pasta recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Mushroom Meatball Pasta
Ingredients
For the meatballs
- 14 oz ground pork (400g)
- ½ cup fresh parsley, finely chopped (15g)
- 2 garlic cloves grated
- 1 tablespoon light soy sauce
- 1 cup panko breadcrumbs (50g)
- Flaky salt and black pepper to taste
For the sauce and pasta
- Vegetable oil for frying
- 2 garlic cloves finely chopped
- 2 shallots finely chopped
- 4 oz mushrooms (120g) torn
- ½ teaspoon paprika
- Salt and black pepper to taste
- 3.5 oz cream cheese (100g)
- 14 oz pasta (400g) I used fusilli bucatini
- 3 ⅓ cups vegetable stock (800ml)
To serve
- Grated parmesan
- Fresh parsley roughly chopped
Instructions
- In a large bowl, combine the ground pork, parsley, grated garlic, soy sauce and panko. Season with black pepper. Stir gently until just combined, then wet your hands and roll the mixture into 16 meatballs (or 20 smaller ones). Set aside on a plate.
- Heat a drizzle of vegetable oil in a large skillet over medium heat. Add the meatballs and fry without moving them for 2 to 3 minutes, until golden underneath. Turn to color each side; they should still be raw in the middle (we'll finish off cooking them in a few minutes) . Remove to a plate.
- In the same pan, add the chopped garlic, shallots and mushrooms. Season with salt, paprika and black pepper, and fry for a few minutes until softened and aromatic.
- Stir in the cream cheese until it coats the mushrooms. Add the pasta, then pour in enough vegetable stock that the pasta is just poking out of the top. Note: I'd highly recommend starting out with a smaller amount of stock, and adding more in as you need i.e. start by adding in around 2.5 cups (600ml) and then add more gradually as the sauce thickens and the pasta cooks.
- Simmer according to the package directions (around 9 to 12 minutes), stirring frequently so the pasta doesn't stick to the pan.
- When the pasta has about 5 minutes left, return the meatballs to the pan. Simmer until the pasta is al dente and the meatballs are cooked through, with no pink in the center (160°F, 71°C). Note: we don't want overcooked meatballs. So if you've made slightly smaller meatballs, add them in when you've only got around 3 minutes left on your pasta.
- Taste the sauce and season accordingly with salt and pepper. Top with grated parmesan and roughly chopped parsley, and serve. Enjoy, my friends!!
Notes
Nutrition
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