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Introduction: Juicy, tender meatballs nestled in a rich, velvety creamy sauce—what’s not to love about this comforting dish? Oven-baked to perfection, these meatballs stay moist and flavorful, complemented by the smooth, indulgent sauce that coats every bite. Whether you’re preparing it for a family dinner, a special gathering, or a cozy evening at home, this recipe is sure to become a favorite. Easy to prepare and packed with flavor, these meatballs are perfect for anyone who craves a hearty meal with minimal effort.
Ingredients:
For the Meatballs:
1 lb ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
1/4 cup milk
2 tbsp olive oil (for browning)
For the Creamy Sauce:
1 cup heavy cream
1/2 cup chicken broth (or vegetable broth)
1/4 cup grated Parmesan cheese
1 tbsp butter
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
Fresh herbs (such as thyme or basil) for garnish
Directions:
Make the Meatballs:
Preheat your oven to 375°F (190°C). In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, parsley, garlic, oregano, basil, milk, salt, and pepper. Mix gently until everything is just combined—be careful not to overmix, as this can make the meatballs tough.
Shape the Meatballs:
Use your hands to form small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper or lightly greased.
Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them gently until they are golden brown on all sides (about 5 minutes). Don’t worry about cooking them all the way through, as they will finish cooking in the oven.
Prepare the Creamy Sauce:
In the same skillet, melt butter over medium heat. Add the garlic powder, onion powder, and a pinch of salt and pepper, cooking for a minute until fragrant. Add the chicken broth and bring it to a simmer. Stir in the heavy cream and Parmesan cheese, letting it simmer for 2–3 minutes until the sauce thickens slightly.
Bake the Meatballs:
Place the browned meatballs in a baking dish and pour the creamy sauce over them. Bake in the preheated oven for 20–25 minutes, until the meatballs are cooked through and the sauce is bubbling.
Serve:
Remove from the oven and garnish with fresh herbs. Serve the meatballs with a side of mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
Serving and Storage Tips:
Serving Suggestions: Serve the meatballs hot, with a side of mashed potatoes, pasta, or a fresh salad. This dish also pairs wonderfully with garlic bread for sopping up the creamy sauce.
Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little extra cream or broth if needed to maintain the sauce’s consistency.
Freezing: You can freeze the meatballs in the sauce for up to 3 months. Let them cool completely before transferring to a freezer-safe container. When ready to serve, thaw overnight in the fridge and reheat on the stovetop.
Variations:
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