Description
A rich, savory dish featuring tender meatballs in a garlic-infused cream sauce with sharp parmesan.
Ingredients
Scale
- 1 pound ground beef (15-20% fat)
- ½ cup panko breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter (divided)
- 4 cloves fresh garlic (minced)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ¾ cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley (chopped) (for garnish)
Instructions
- Mix milk and panko, then combine with beef, egg, spices, and seasonings. Roll into 1-inch balls.
- Brown meatballs in 1 tbsp butter over medium-high heat for 8-10 minutes until 160°F internally. Set aside.
- Melt remaining butter, sauté fresh garlic for 1 minute, then whisk in flour to make a roux.
- Gradually whisk in broth and heavy cream; simmer until slightly thickened.
- Remove from heat, stir in parmesan, return meatballs to sauce, and toss to coat. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
- Cholesterol: 100
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to restore sauce consistency. Do not freeze for extended periods as the cream sauce may separate.