Meatballs in Cream Sauce
Ingredients
Ingredients for Meatballs
- 450 gr minced meat
- 20 gr aged cheese (parmigiano reggiano)
- ½ onion (finely chopped)
- 30 ml stock or milk
- 1 yolk
- ½ tsp allspice
- ½ tsp black pepper
- 1 tsp salt
- ½ teaspoon Worcestershire sauce (omit if you don’t have it)
For the meatball sauce
- 1 tbsp butter
- ½ tbsp vegetable oil
- ½ onion, chopped
- 1 tbsp flour
- 250 ml broth (or water)
- 120 ml cream
- 120 gr cream cheese
- pepper and salt to taste
Instructions
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For Preparing the Homemade Meatballs
In a large bowl, combine the minced meat, stock or milk, finely grated aged cheese (like Parmigiano Reggiano), chopped onion, egg yolk, allspice, salt, black pepper, and Worcestershire sauce.
Using wet hands, roll the mixture into small, round meatballs. Heat the vegetable oil in a skillet over high heat. Fry them until they turn golden brown on the outside; don’t worry if they are still raw on the inside at this stage.
Transfer the par-fried meat to a saucepan. You will eventually fill this with sauce and let it simmer for about 5 minutes.
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For Making the Creamy Meatball Sauce
In a frying pan, melt the butter and sauté the chopped onion over low heat for 3-5 minutes until it softens. Dust in the flour and mix thoroughly with the onion, cooking for another minute or two to create a roux base for your creamy sauce.
Gradually whisk in the broth (or water), stirring constantly to ensure there are no lumps and the base is perfectly smooth. Next, stir in the cream and cream cheese, seasoning with salt and pepper to taste. Bring this rich mixture to a boil.
Once boiling, carefully place the meatballs back into the pan. Cover with a lid and simmer on low heat for 5 to 7 minutes. This allows the meat to cook through completely while absorbing the delicious flavors of the sauce.