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Meatballs in a Creamy Sauce - Salt & Lavender

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.
Course Main Course
Cuisine American
Keyword creamy beef meatballs, meatballs in a cream sauce
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6


  • 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


  • 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.


  • Delicious with mashed potatoes or egg noodles.