About
Tender beefy meatballs smothered in a rich and creamy, buttery sauce flavored with white wine, Dijon mustard, and nutmeg.
This dish will warm you up and give you lots of leftovers!
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K.T. H. favorited Meatballs In A Cream Sauce
25 Apr 08:46
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Pam T. favorited Meatballs In A Cream Sauce
17 Jan 21:58
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saltandlavender published her project Meatballs In A Cream Sauce
15 Jan 09:00
You Will Need
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Step 1
Add ground beef, breadcrumbs, grated onion, minced garlic, and salt & pepper (to taste) to a mixing bowl and gently mix together, using your hands.
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Step 2
Form meatballs (should make about 35 1-inch meatballs).
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Step 3
Dredge meatballs in flour.
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Step 4
On medium heat, melt olive oil and about 1 tbsp of butter in pot. Add meatballs and brown for a couple of minutes per side.
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Step 5
Once meatballs are browned, remove and set aside on a separate plate.
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Step 6
Deglaze the pan with the wine and dijon mustard.
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Step 7
Add cream, chicken broth, worcestershire sauce, the rest of the butter, nutmeg, 2 teaspoons of flour (sprinkle in gradually while stirring), and more pepper to sauce. Increase heat to medium-high, and stir until sauce is smooth. Reduce heat to medium just as sauce comes to a boil.
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Step 8
Add meatballs into pot and cook for approximately 20 minutes on medium-low heat until meatballs are cooked through and sauce is thickened. Stir them occasionally.
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Step 9
Add extra salt and pepper if desired.
