Meatballs in Creamy sauce

Meatballs in Creamy sauce

Tender, juicy meatballs simmered in a rich,  cream sauce—pure comfort in every bite.

Dietary Information

• Contains Gluten (Breadcrumbs, Flour in gravy)
• Contains Dairy (Milk, Butter, Cream)
• Contains Egg
• Contains Beef

Ingredients List

The Meatballs:

• 250g | 9 oz Ground Beef
• 250g | 9 oz Ground lamb
• 1 small onion, very finely minced
• 1 clove garlic, minced
• 0.05 kg | 1.7 oz Panko breadcrumbs or regular (approx ½ cup)
• 1 Egg
• 2 tbsp Whole Milk
• ½ tsp Salt
• ½ tsp Black Pepper
• ¼ tsp Allspice (Crucial ingredient!)

The Gravy:

• 40g | 1.5 oz Butter
• 40g | 1.5 oz All-Purpose Flour
• 500| 17 oz Beef broth (approx 2 cups)
• 100g | 3.5 oz Heavy Cream (approx ½ cup)
• 1 tsp Soy Sauce
• 1 tsp Dijon Mustard

Step-by-Step Guide

Mix Meatballs: In a large bowl, mix breadcrumbs and milk; let sit for 5 minutes. Add ground meats, onion, garlic, egg, salt, pepper, and allspice. Mix gently with your hands until combined (don't overwork).Shape and Cook: Roll into small, ping-pong-sized balls. Heat a tbsp of oil in a large skillet over medium-high heat. Brown meatballs on all sides (do this in batches). Remove meatballs and set aside

Make Roux: Reduce heat in the same skillet. Add butter. Once melted, whisk in flour. Cook for 1 minute, scraping up browned bits from the meatballs.

Make Gravy: Slowly whisk in beef broth to avoid lumps. Simmer until thickened. Stir in heavy cream, soy sauce, and mustard.

Finish: Return meatballs to the gravy, cover, and simmer on low for 10 minutes until meatballs are cooked through. Serve with lingonberry jam or cranberry sauce.

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