Creamy Meatballs
Indulge in the ultimate comfort food with this Creamy Meatballs recipe, a rich and satisfying dish that's perfect for any occasion. These tender meatballs, made with a flavorful blend of ground beef, pork, Parmesan cheese, and aromatic garlic, are seared to golden perfection before being simmered in a luscious, velvety cream sauce. The sauce, infused with chicken stock, Dijon mustard, and a hint of parsley, coats every bite in irresistible flavor. Ready in under an hour, this recipe is ideal for cozy dinners and pairs beautifully with pasta, rice, or mashed potatoes. Whether you're seeking a family-friendly meal or a crowd-pleasing party dish, these creamy meatballs are sure to become a new favorite!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 60 ml Milk
- 1 piece Large egg
- 2 pieces Garlic cloves (minced)
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 30 grams Butter
- 2 tablespoons All-purpose flour
- 250 ml Chicken stock
- 200 ml Heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley (chopped)
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, grated Parmesan, salt, and black pepper. Mix thoroughly until well combined.
Using your hands, shape the mixture into golf-ball-sized meatballs (approximately 2 tablespoons of mixture per meatball) and set aside.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until the meatballs are browned on all sides. Remove the cooked meatballs from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and melt the butter. Whisk in the flour to create a roux, stirring constantly for 1 minute until lightly golden.
Gradually pour in the chicken stock while whisking to avoid lumps. Cook for 2-3 minutes until the sauce begins to thicken.
Stir in the heavy cream and Dijon mustard, then season the sauce with additional salt and pepper to taste. Let the sauce simmer gently for 2 minutes.
Return the browned meatballs to the skillet, coating them in the creamy sauce. Cover and let them simmer in the sauce for 10 minutes, ensuring they cook through and absorb the flavors.
Sprinkle the chopped parsley over the meatballs before serving. Serve warm over your choice of pasta, rice, or mashed potatoes for a comforting and delicious meal.
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.0 g | 371% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1096 mg | 365% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.6 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 873 mg | 67% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1542 mg | 33% | |
*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.
