Creamy Meatball Recipe
These creamy meatballs are equally good as a party appetizer or a weeknight dinner!
Servings 20 meatballs
Calories 148kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1/2 cup Panko bread crumbs
- 1/2 cup shredded Parmesan Cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 1/2 cup milk
- 1 tablespoon French’s Spicy Mustard
- 1 teaspoon hot sauce
Mustard Cream Sauce
- 8 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups half and half
- 2 teaspoons yellow Mustard
- 1 cup reduced sodium chicken broth
Instructions
- Heat olive oil in large skillet over medium heat. Place ground beef into a large mixing bowl. Add Panko, Parmesan, salt, pepper, egg, milk, mustard and hot sauce. Gently mix until combined. Take 2 tablespoons of meatball mixture and roll into balls. In batches, add meatballs to hot skillet, browning all sides, about 5 minutes. Removed meatballs. Remove oil from skillet then add meatballs back to skillet over low heat.
- To prepare mustard cream sauce, place butter into medium saucepan over medium heat. When melted whisk in flour, salt and pepper until thick and bubbly. Slowly whisk in half and half cooking until thickened. Whisk in mustards and chicken broth until smooth. Pour sauce over meatballs. Garnish with fresh thyme leaves if desired. Serve immediately. Sauce thickens as it simmers. As needed, stir in additional chicken broth to loosen sauce.
Nutrition
Calories: 148kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 225mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 0.9mg