Brandy Meatballs
Indulge in the savory decadence of Brandy Meatballs, a dish where classic comfort meets gourmet flair. These tender meatballs, made with a perfect blend of ground beef and pork, are infused with garlic, herbs, and breadcrumbs for a flavorful, melt-in-your-mouth texture. Seared to golden perfection and simmered in a luxurious sauce of rich beef broth, silky heavy cream, and a splash of brandy, this recipe delivers a velvety coating with a hint of sophistication. A touch of Dijon mustard adds depth, while a cornstarch slurry ensures the sauce reaches the perfect consistency. Serve these elegant meatballs as a crowd-pleasing appetizer or over pasta, rice, or potatoes for a filling and satisfying entrée. Perfect for cozy weeknight dinners or entertaining guests, Brandy Meatballs offer an irresistible balance of hearty and refined flavors.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 0.25 cup brandy
- 1 cup beef broth
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix until fully combined but avoid overmixing to keep the meatballs tender.
Using your hands or a cookie scoop, form the mixture into 1-inch meatballs. You should have about 20 meatballs.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook each batch for 6-8 minutes, turning occasionally, until browned on all sides. Remove the meatballs and set them aside on a plate.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, carefully pour in the brandy and deglaze the pan, scraping any browned bits from the bottom.
Stir in the beef broth, heavy cream, and Dijon mustard, mixing until the sauce is smooth.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the sauce, allowing it to thicken slightly.
Return the meatballs to the skillet and simmer in the sauce for 10 minutes, stirring occasionally to ensure they are coated and warmed through.
Taste the sauce and adjust seasoning if needed.
Garnish with fresh parsley before serving. Serve hot as an appetizer or over noodles, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 2.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 480 mg | 10% | |
*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.
