Meatballs with Cream Sauce
Indulge in the ultimate comfort food with these tender and flavorful Meatballs with Cream Sauce, a dish that brings together succulent ground beef and pork, aromatic seasonings, and a velvety, rich gravy. Perfectly browned meatballs simmer in a creamy, savory sauce made from butter, beef stock, and heavy cream, delivering a melt-in-your-mouth experience in every bite. The recipe is enhanced with a hint of nutmeg for subtle warmth and garnished with fresh parsley for a burst of freshness. Ready in just 50 minutes, this family-friendly meal pairs beautifully with pasta, mashed potatoes, or rice, creating a crowd-pleasing dinner that's as easy as it is delicious. Whether you're looking for a cozy weekend treat or a quick weeknight delight, this recipe promises hearty satisfaction and irresistible flavors.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 120 ml Milk
- 1 large Egg
- 1 small, finely chopped Onion
- 2 minced Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 30 grams Butter
- 2 tablespoons All-purpose flour
- 500 ml Beef stock
- 200 ml Heavy cream
- 2 tablespoons, chopped Parsley (optional)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to soak up the milk.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, chopped onion, minced garlic, salt, black pepper, and nutmeg (if using). Mix well with your hands until all the ingredients are evenly combined.
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a plate or tray.
Heat a large skillet over medium-high heat and add a tablespoon of butter. Once melted, cook the meatballs in batches to avoid overcrowding, turning occasionally to brown them evenly on all sides. Remove the cooked meatballs and set them aside.
In the same skillet, melt the remaining butter over medium heat. Sprinkle in the flour and whisk continuously for about 1-2 minutes until the flour turns light golden and no raw flour remains.
Gradually whisk in the beef stock, making sure to scrape the bottom of the skillet to loosen any browned bits. Simmer the sauce for about 5 minutes until it thickens slightly.
Lower the heat and stir in the heavy cream. Return the meatballs to the skillet and simmer gently for 10 minutes, or until the meatballs are fully cooked through and the sauce has thickened to your liking.
Taste the sauce and adjust seasoning if needed, adding more salt or pepper to preference.
Garnish with chopped parsley if desired, and serve hot over pasta, mashed potatoes, or rice.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 613 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.
