Mushroom Meatball Sub With Brie And Mushroom Red Wine Sauce

Courtesy of the Mushroom Council and We Are Not Martha


This recipe adds a ton of flavor and sophistication to the meatball sub. After you indulge in this sub stuffed chock full of mushrooms, you may never be satisfied with the plain original again.


1 lb. ground turkey (or beef if you prefer)
1/2 C mushrooms, finely chopped + 1 C mushrooms, sliced
1 large onion, diced, with 1/4 C reserved
1 egg
1/4 C plain bread crumbs
1/4 C red wine + 3 T red wine
1 t dry rosemary
1/2 t thyme
Salt and pepper
12 1 inch cubes of brie
1/4 C butter (1/2 stick)
1/2 C beef broth
3 cloves garlic, minced
2 sprigs fresh rosemary, minced
1-2 T flour
1 toasted loaf of french bread or ciabatta


1) Pre-heat oven to 400 degrees.

2) Combine the turkey, 1/2 C finely chopped mushrooms, 1/4 C onion, egg, bread crumbs, 3 T of red wine, thyme, rosemary, salt and pepper. Make a thin patty with the mixture about the size of your palm, put a piece of brie in the middle, and roll into a ball.

3) Place meatballs in a glass baking dish or baking sheet and drizzle with olive oil. Bake in the oven for 12-15 minutes at 400 degrees, until brown.

4) While the meatballs are baking, start making the mushroom sauce.  Melt butter in a saucepan over medium heat.  Saute the rest of your onions and the garlic for about a minute before adding 1 C sliced mushrooms, and fresh rosemary. Cook for about 3 minutes. Add beef broth and 1/4 C wine and bring to a boil. Turn down to a simmer for about 10 minutes. Stir in as much flour as you want to get the sauce to the thickness you desire.

5) Put the meatballs in the sauce and toss to coat. Slice the meatballs (or use them whole) in the toasted and sliced bread and top with sauce and extra brie.

You might also like:

Crimini and Pork Meatballs

Crimini & Pork Meatballs

Swedish Meatballs

Swedish Meatballs

Mushroom Meatloaf

Mushroom Meatloaf


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