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!
You Will Need
Add ground beef, breadcrumbs, grated onion, minced garlic, and salt & pepper (to taste) to a mixing bowl and gently mix together, using your hands.
Form meatballs (should make about 35 1-inch meatballs).
Dredge meatballs in flour.
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.
Once meatballs are browned, remove and set aside on a separate plate.
Deglaze the pan with the wine and dijon mustard.
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.
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.
Add extra salt and pepper if desired.