Boulettes Francaise Meatballs in White Sauce
Elevate your dinner table with Boulettes Française, tender meatballs simmered in a luxuriously creamy white sauce. This French-inspired recipe combines the richness of ground beef and pork, brought to life with aromatic minced garlic, chopped onion, and fresh parsley. Soaked breadcrumbs and a delicate touch of nutmeg ensure each meatball is melt-in-your-mouth tender and flavorful. The silky white sauce, made with a buttery roux, chicken stock, and a splash of heavy cream, envelopes the meatballs to create a comforting yet elegant dish. Ready in under an hour and perfect for pairing with potatoes, rice, or crusty bread, this meal offers a hearty, satisfying dining experience with a touch of French sophistication. Perfect for cozy nights or entertaining guests, these meatballs are sure to impress!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 80 g Breadcrumbs
- 120 ml Milk
- 1 large Egg
- 2 clove Garlic clove, minced
- 1 medium Onion, finely chopped
- 2 tbsp Parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Butter
- 2 tbsp Flour
- 500 ml Chicken stock
- 120 ml Heavy cream
- 0.25 tsp Nutmeg, grated
Instructions
In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, and milk. Mix well and let sit for 5 minutes so the breadcrumbs can absorb the milk.
Add the egg, minced garlic, chopped onion, parsley, salt, and black pepper to the meat mixture. Use your hands to gently mix until everything is evenly combined. Avoid overmixing to keep the meatballs tender.
Form the mixture into small, golf ball-sized meatballs, placing them on a plate or tray as you go. You should have about 20-24 meatballs.
Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes on each side until browned but not fully cooked through. Remove the meatballs and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring continuously, for 1-2 minutes to create a roux.
Slowly pour in the chicken stock while whisking to avoid lumps. Continue to cook and stir for 2-3 minutes until the sauce begins to thicken.
Reduce heat to low and stir in the heavy cream and grated nutmeg. Simmer for an additional 2 minutes, ensuring the sauce is smooth and creamy.
Return the browned meatballs to the skillet with the sauce. Cover and simmer over low heat for 15-20 minutes, or until the meatballs are fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the meatballs hot, coated generously in the white sauce, alongside potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 18.3 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 436 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
