Meatballs in a Cream Sauce
User Reviews
4.5
4 reviews
Excellent
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
6
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Course
Main Course
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Cuisine
American
Meatballs in a Cream Sauce
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You'll love these meatballs in a cream sauce! Tender beefy meatballs smothered in a rich and creamy, buttery sauce flavored with white wine, Dijon mustard, and nutmeg.
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Ingredients
- 1.5 pounds ground beef lean
- 1 tablespoon olive oil
- 1/2 onion grated finely, medium
- 4 tablespoons breadcrumbs Italian style
- 4 cloves garlic minced
- salt to taste
- black pepper to taste
- 2 teaspoons flour for sauce plus extra for dredging
- 3 tablespoons butter divided
- 1/2 cup white wine
- 2 tablespoons Dijon mustard
- 1 chicken broth canned
- 6 Worcestershire sauce shakes
- 1/2 teaspoon nutmeg
- 2 cups whipping cream
Instructions
- 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.
Notes
- Delicious with mashed potatoes or egg noodles.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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