Description
Succulent meatballs simmered in a creamy sauce, perfect for a comforting dinner.
Ingredients
Scale
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- Chopped parsley for garnish
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, salt, and black pepper. Mix thoroughly until well combined.
- Form the mixture into small meatballs, roughly the size of a golf ball.
- Heat a nonstick skillet over medium heat. Add a splash of olive oil, and sauté the meatballs until they are golden brown on all sides—about 5-7 minutes.
- In a separate bowl, whisk together the beef broth, heavy cream, cornstarch, soy sauce, and Dijon mustard until no lumps remain.
- Place the browned meatballs in the crockpot, and gently pour the creamy sauce over them.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours until the meatballs are tender and the sauce is bubbly.
- Serve warm, garnished with chopped parsley.
Notes
Make-ahead tips and alternative cooking methods are available in the instructions.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg