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Creamy Meatballs

Creamy Meatballs - recipe card
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Juicy, golden-brown meatballs simmered in a luscious, velvety cream sauce infused with garlic and herbs. This comforting dish offers a perfect balance of savory meat and rich, silky sauce, ideal for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 1/2 cup breadcrumbs, plain
  • 1/4 cup milk, whole
  • 1 large egg
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth, low-sodium
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon fresh parsley, chopped, for garnish

Instructions

  1. In a small bowl, combine the breadcrumbs and whole milk. Let sit for 5 minutes until the breadcrumbs absorb the milk and form a paste. This panade keeps the meatballs tender and moist.
  2. In a large mixing bowl, combine the ground beef, soaked breadcrumb mixture, beaten egg, finely diced onion, minced garlic, kosher salt, black pepper, and dried oregano. Use your hands to gently mix until just combined. Overmixing will make the meatballs tough.
  3. Roll the mixture into 12 evenly sized meatballs, about 1.5 inches in diameter. Place them on a plate or tray.
  4. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat until the oil shimmers. Carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding.
  5. Sear the meatballs for 4-5 minutes, turning occasionally, until all sides are deeply browned. Do not move the meatballs too early; let them form a crust for best flavor. Transfer seared meatballs to a plate and set aside.
  6. Reduce the heat to medium. In the same skillet, add the butter. Once melted and foaming, sprinkle the flour over the butter and whisk constantly for 1-2 minutes until the mixture is a light golden brown. This roux thickens the cream sauce.
  7. Slowly pour in the beef broth while whisking vigorously to avoid lumps. Bring to a simmer, scraping up any browned bits from the bottom of the pan for extra flavor.
  8. Whisk in the heavy cream and continue to simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the grated Parmesan cheese until melted and smooth.
  9. Return the seared meatballs to the skillet along with any accumulated juices. Reduce the heat to medium-low. Cover the skillet and let the meatballs simmer in the sauce for 15-20 minutes, until the meatballs are cooked through and the sauce has slightly thickened further.
  10. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately over cooked egg noodles, rice, or mashed potatoes for a complete meal.
  11. For the best texture, do not boil the cream sauce after adding the meatballs, as high heat can cause the cream to curdle. Gentle simmering ensures a silky finish.
  12. If you prefer an oven alternative, after searing the meatballs and preparing the sauce, transfer the entire mixture to a baking dish. Bake at 375°F / 190°C for 20 minutes instead of stovetop simmering.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked meatballs and sauce in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a covered skillet over medium-low heat, stirring occasionally, until heated through (about 10-15 minutes). Alternatively, microwave in 30-second bursts on medium power. If the sauce thickens too much upon reheating, thin with a splash of milk or broth.

Nutrition

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Find it online: https://copycatkitchenco.com/creamy-meatballs/