Meatballs in a Cream Sauce
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.
Servings: 6
Ingredients
- 1.5 pounds lean ground beef
- 1 tablespoon olive oil
- 1/2 medium onion grated finely
- 4 tablespoons Italian breadcrumbs
- 4 cloves garlic minced
- Salt & 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 can chicken broth
- 6 shakes Worcestershire sauce
- 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.
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