Meatballs with Fancy Sauce
Elevate your weeknight dinner with these irresistible Meatballs with Fancy Sauce—a dish that perfectly balances hearty comfort and gourmet flair. Juicy, tender meatballs made with a blend of ground beef, ground pork, Parmesan, and fresh herbs are gently pan-seared to golden perfection. The magic lies in the luxurious sauce: a creamy combination of white wine, Dijon mustard, chicken broth, and a hint of fresh thyme, all simmered to create a velvety finish that clings to every bite. With a quick 20-minute prep and the option to serve over pasta, rice, or crusty bread, this dish is as versatile as it is indulgent. Perfect for impressing guests or treating yourself to a refined twist on a classic favorite, these meatballs are a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 Egg
- 2 Garlic cloves, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter, unsalted
- 1 Shallot, finely chopped
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tbsp Dijon mustard
- 0.25 cup White wine
- 1 tsp Fresh thyme, chopped
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, salt, and pepper. Mix gently with your hands until just combined, being careful not to over-mix.
Using your hands, form the mixture into golf ball-sized meatballs. Place them on a baking sheet or plate and set aside.
In a large skillet over medium heat, heat the olive oil. Add the meatballs in batches, making sure not to overcrowd the pan. Cook each meatball for 6-8 minutes, turning occasionally to brown all sides. Once cooked through, transfer the meatballs to a plate and cover with foil to keep warm.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped shallot and sauté until softened, about 2-3 minutes.
Deglaze the skillet by pouring in white wine, scraping up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes until slightly reduced.
Add chicken broth, heavy cream, Dijon mustard, and thyme to the skillet. Stir to combine and bring the sauce to a gentle simmer. Let cook for 5-7 minutes until slightly thickened.
Return the meatballs to the skillet, spooning the sauce over them to coat evenly. Simmer for another 5 minutes to allow the flavors to come together.
Serve the meatballs hot, garnished with extra parsley if desired, over pasta, rice, or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 435 mg | 33% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1529 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.
