Creamy Meatballs and Vegetables
Turn dinner into a cozy, flavor-packed affair with this Creamy Meatballs and Vegetables recipe! Tender, perfectly seasoned meatballs are simmered in a luxurious, velvety sauce made from chicken broth, heavy cream, and Parmesan cheese. Vibrant carrots, green beans, and sweet peas round out this hearty dish, bringing color and nutrition to every bite. This one-skillet wonder is easy to prepare, with a golden roux forming the base for the rich creamy sauce that ties it all together. Serve it over mashed potatoes, rice, or pasta for a comforting meal the whole family will adore. Ready in under an hour, this crowd-pleaser is perfect for both busy weeknights and leisurely Sunday dinners!
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Recipe Information
Ingredients
- 500 g Ground beef
- 50 g Bread crumbs
- 1 large Egg
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 500 ml Chicken broth
- 200 ml Heavy cream
- 2 medium Carrot
- 200 g Green beans
- 150 g Frozen peas
- 50 g Parmesan cheese
- 2 tbsp Fresh parsley
Instructions
In a large mixing bowl, combine the ground beef, bread crumbs, egg, garlic powder, salt, and black pepper. Mix until well combined.
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. You should get approximately 20 meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set them aside.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 1-2 minutes to form a roux.
Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
Add the heavy cream to the sauce and stir well. Reduce the heat to low.
Peel and slice the carrots, trim the green beans, and set both aside.
Add the carrots and green beans to the skillet, simmering in the sauce for 5 minutes.
Return the browned meatballs to the skillet, along with the frozen peas. Simmer everything together for another 10 minutes, or until the vegetables are tender and the meatballs are cooked through.
Sprinkle in the Parmesan cheese and stir until melted and incorporated into the sauce.
Garnish with fresh parsley before serving. Serve hot with mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 208 mg | 16% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 604 mg | 13% | |
*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.
