Meatballs in a creamy sauce are a comforting, hearty meal that combines the rich flavors of ground meat with a velvety, flavorful sauce. This dish is perfect for a family dinner or a cozy meal on a chilly evening. The meatballs, made with a mix of beef and pork, are tender and juicy, while the creamy mustard sauce adds a tangy richness that enhances the taste. The combination of Dijon mustard, cream, and soy sauce gives the sauce depth, while fresh parsley adds a burst of freshness. Whether served with mashed potatoes, rice, or pasta, these meatballs are sure to be a hit.
Full Recipe:
Ingredients:
For the Meatballs:
- Ground meat – 750-800g (500g beef and 300g pork)
- Bread – 3 slices (preferably stale or white bread)
- Milk – 5-6 tbsp
- Onion – 1 medium-sized
- Garlic – 1 clove
- Salt and black pepper – to taste
For the Creamy Sauce:
- Flour – 1 tbsp
- Butter – 1 tbsp
- Cream (10%) – 250g
- Broth – 300g (beef, chicken, or vegetable broth)
- Dijon mustard – 1 tsp
- Soy sauce – 2 tsp
- Salt and black pepper – to taste
- Parsley – a small bunch
Steps:
1. Prepare the Meatballs:
- Soak the Bread: Start by tearing the bread into small pieces and placing them in a bowl. Pour 5-6 tablespoons of milk over the bread and let it soak until the milk is absorbed, about 5-10 minutes. This will help keep the meatballs soft and moist.
- Grind the Meat and Vegetables: Using a meat grinder or a food processor, grind the meat, soaked bread, onion, and garlic together. This will ensure that the ingredients are well mixed and the texture of the meatballs is smooth.
- Season the Mixture: Add salt and black pepper to taste. Mix the meat mixture thoroughly until all the ingredients are well incorporated.
- Beat the Mixture: To make the meatballs hold their shape better, take the meat mixture and throw it back into the bowl or onto a clean surface 10-15 times. This technique of “beating” the mixture helps to firm it up and improves the texture.
2. Shape the Meatballs:
- Form the Meatballs: Divide the meat mixture into approximately 20 portions. Roll each portion between your hands to form small, compact balls. Press the meat firmly to ensure that each meatball holds together while cooking.
3. Cook the Meatballs:
- Sear the Meatballs: Heat a large skillet over medium heat and add a small amount of oil. Working in batches, sear the meatballs until they are golden brown on all sides. There’s no need to cook them all the way through at this stage, as they will finish cooking in the sauce. Once browned, remove the meatballs from the skillet and set them aside.
4. Prepare the Creamy Sauce:
- Clean the Pan: After searing the meatballs, carefully wipe the skillet clean to remove any excess oil and residue. You’ll use this pan to make the sauce.
- Make the Roux: In the same skillet, melt 1 tablespoon of butter over medium heat. Once melted, add 1 tablespoon of flour and whisk continuously. Cook the mixture until it turns a light caramel color, about 1-2 minutes. This step creates a roux, which thickens the sauce.
- Add the Liquids: Gradually pour in 300g of broth while whisking to prevent lumps. Next, add the cream, soy sauce, and Dijon mustard. Stir the sauce until it’s well combined and smooth. Season with salt and black pepper to taste.
5. Simmer the Meatballs in the Sauce:
- Cook the Meatballs: Reduce the heat to low and gently add the seared meatballs back into the skillet with the sauce. Cover the skillet with a lid and let the meatballs simmer in the sauce for 10-15 minutes, or until they are fully cooked through. The internal temperature should reach 75°C (165°F) if using a meat thermometer.
6. Garnish and Serve:
- Add Fresh Parsley: Once the meatballs are cooked, remove the lid and sprinkle freshly chopped parsley over the dish for a burst of color and flavor.
- Serve Hot: Serve the meatballs with your choice of side dishes, such as mashed potatoes, pasta, rice, or a fresh salad. Make sure to spoon plenty of the creamy sauce over the meatballs and sides.
Nutritional Facts (Per Serving – Approximate):
- Calories: 450
- Protein: 30g
- Carbohydrates: 10g
- Fats: 30g
- Fiber: 1g
- Calcium: 10% of daily value
- Iron: 15% of daily value
Frequently Asked Questions (FAQs):
1. Can I use different types of meat for the meatballs?
Yes, you can use other types of ground meat such as chicken, turkey, or lamb. A mix of meats can also be used to enhance the flavor and texture of the meatballs.
2. What if I don’t have Dijon mustard?
You can substitute Dijon mustard with regular yellow mustard or whole grain mustard. The flavor will be slightly different, but it will still add a nice tang to the sauce.
3. Can I use heavy cream instead of 10% cream?
Yes, you can use heavy cream for a richer sauce. However, the sauce will be thicker, so you might want to adjust the amount of broth or cream to maintain the right consistency.
4. How do I know when the meatballs are fully cooked?
The internal temperature of the meatballs should reach 75°C (165°F). You can check this with a meat thermometer. Alternatively, you can cut one open to ensure it’s no longer pink in the center.
Tips for Making the Perfect Meatballs in Creamy Sauce:
- Don’t Skip the Bread Soaking: The bread soaked in milk helps keep the meatballs moist and tender. If you don’t have bread, you can substitute it with breadcrumbs, but the texture may be slightly different.
- Avoid Overcooking: Make sure not to overcook the meatballs while searing them, as they will finish cooking in the sauce. This prevents them from drying out.
- Use a Non-Stick Pan: If you’re worried about the meatballs sticking, use a non-stick pan or make sure to grease the skillet well before searing.
- Add Spices for Extra Flavor: Feel free to add your favorite spices or herbs to the meat mixture, such as paprika, cumin, or Italian seasoning, for an extra layer of flavor.
Storage Tips:
- Refrigerating: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stove before serving.
- Freezing: These meatballs freeze well. Once cooked and cooled, place them in a freezer-safe container or bag, and they can be stored in the freezer for up to 3 months. To reheat, thaw the meatballs overnight in the refrigerator and heat them gently on the stove or in the microwave.
Conclusion:
Meatballs in a Creamy Sauce is a classic comfort food that’s easy to prepare and packed with flavor. The tender, juicy meatballs, combined with the creamy, tangy sauce, create a dish that’s both satisfying and delicious. This versatile recipe is perfect for any occasion, whether you’re cooking for a family meal or entertaining guests. The sauce, enriched with Dijon mustard and soy sauce, adds a depth of flavor that makes these meatballs stand out from the usual. Paired with mashed potatoes or pasta, this dish is a surefire way to impress at the dinner table!