Meatballs In A Cream Sauce

Tender beefy meatballs smothered in a rich and creamy, buttery sauce flavored with white wine, Dijon mustard, and nutmeg.

https://www.cutoutandkeep.net/projects/meatballs-in-a-cream-sauce • Posted by saltandlavender

This dish will warm you up and give you lots of leftovers!

You will need

1 ½ lbs lean Ground Beef 1 tbsp Olive Oil ½ medium Onion , grated finely 4 tbsp Italian Breadcrumbs 4 cloves Garlic , minced 2 tsp Flour (for sauce) plus extra for dredging 3 tbsp Butter , divided ½ cup White Wine 2 tbsp Dijon Mustard 1 can Chicken Broth 6 shakes Worcestershire Sauce ½ tsp Nutmeg 2 cup Whipping Cream Salt & pepper, to taste

Project Budget

Time

Difficulty

Description

This dish will warm you up and give you lots of leftovers!

Instructions

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.

2. Form meatballs (should make about 35 1-inch meatballs).

3. Dredge meatballs in flour.

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.

5. Once meatballs are browned, remove and set aside on a separate plate.

6. Deglaze the pan with the wine and dijon mustard.

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.

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.

9. Add extra salt and pepper if desired.