Meatballs in White Sauce
Indulge in pure comfort with these tender, flavorful meatballs in a rich and creamy white sauce, perfect for weeknight dinners or special gatherings. This recipe combines a savory blend of ground beef and pork, enhanced by Parmesan cheese and aromatic garlic, to create juicy, perfectly seasoned meatballs. The golden-brown meatballs are simmered in a velvety sauce made from butter, flour, chicken broth, and heavy cream, accented with a hint of nutmeg for warmth and depth. Garnished with fresh parsley, this versatile dish pairs beautifully with pasta, rice, or crusty bread for a satisfying meal. Easy to prepare in under an hour and featuring simple yet indulgent ingredients, "Meatballs in White Sauce" is bound to become a family favorite. Keywords: creamy meatballs, white sauce recipe, comfort food, easy dinner ideas, homemade meatballs.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 50 g Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 Egg
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 500 ml Chicken or vegetable broth
- 200 ml Heavy cream
- 0.25 tsp Nutmeg, ground
- 2 tbsp Fresh parsley, chopped
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and black pepper. Mix until well combined.
Using your hands, form the mixture into small meatballs about the size of a golf ball. Set them aside on a plate.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 4-5 minutes. Remove the meatballs from the skillet and set them aside on a clean plate.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Continue to whisk until the sauce thickens slightly, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream and ground nutmeg. Simmer for another 2-3 minutes, stirring occasionally.
Gently add the browned meatballs back into the skillet, ensuring they are coated in the sauce. Cover and let the meatballs simmer in the sauce for 10-12 minutes, or until fully cooked through.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley and serve hot over your choice of pasta, rice, or alongside crusty bread.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.6 g | 383% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 8692 mg | 378% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.9 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 807 mg | 62% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1501 mg | 32% | |
*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.
