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A skillet filled with pan-seared meatballs smothered in a rich, light brown cream sauce.

Creamy Sauce Meatballs

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 1 large eg g
  • 0.25 cup whole milk
  • 0.5 cup onion , finely minced
  • 2 cloves garlic , minced
  • 1 tsp sal t
  • 0.5 tsp black pepper
  • 0.25 tsp ground allspice
  • 0.125 tsp ground nutmeg
  • 5 tbsp unsalted butter, divided
  • 0.25 cup all -purpose flour
  • 2 cups beef broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Method
 

  1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, minced onion, minced garlic, salt, pepper, allspice, and nutmeg until well incorporated.
  2. Roll the mixture into approximately 24-28 meatballs of 1-inch diameter.
  3. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
  4. Brown the meatballs on all sides in the skillet until fully cooked through, approximately 8-10 minutes. Remove meatballs and set aside.
  5. Reduce heat to medium and add the remaining 3 tablespoons of butter to the skillet drippings.
  6. Whisk in the all-purpose flour and cook for 1-2 minutes until the roux reaches a light golden color.
  7. Gradually pour in beef broth while whishing constantly to prevent lumps.
  8. Add Worcestershire sauce and Dijon mustard, then simmer until the sauce thickens.
  9. Stir in heavy cream and return the meatballs to the skillet.
  10. Simmer for 3-5 minutes to heat the meatballs through and coat them thoroughly in the sauce.