Description
These tender meatballs are simmered in a rich and creamy white wine sauce, flavored with Dijon mustard, Worcestershire sauce, and a hint of nutmeg. Perfectly browned and cooked through in a luscious cream sauce, this comforting dish serves a hearty meal that’s ideal for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 1.5 pounds lean ground beef
- 1 tablespoon olive oil
- 1/2 medium onion, grated finely
- 4 tablespoons Italian breadcrumbs
- 4 cloves garlic, minced
- Salt & pepper, to taste
- Flour, for dredging
Cream Sauce
- 2 teaspoons flour (for sauce) plus extra for dredging meatballs
- 3 tablespoons butter, divided
- 1/2 cup white wine
- 2 tablespoons Dijon mustard
- 1 can chicken broth (approximately 14-15 oz)
- 6 shakes Worcestershire sauce
- 1/2 teaspoon nutmeg
- 2 cups whipping cream
Instructions
- Mix Meatball Ingredients: In a mixing bowl, combine the ground beef, Italian breadcrumbs, grated onion, minced garlic, salt, and pepper. Use your hands to gently mix everything together without overworking the meat.
- Form Meatballs: Shape the mixture into approximately 35 small meatballs, about 1 inch in diameter each.
- Dredge Meatballs in Flour: Lightly coat each meatball with flour to help create a nice crust when cooking.
- Brown Meatballs: Heat olive oil and 1 tablespoon of butter in a pot over medium heat. Add the meatballs and brown them for a couple of minutes on each side until nicely caramelized.
- Remove Meatballs: Once browned, transfer the meatballs onto a separate plate and set aside.
- Deglaze Pan: Pour in the white wine and Dijon mustard into the hot pan to deglaze, scraping up any browned bits stuck to the bottom for extra flavor.
- Prepare Sauce: Add cream, chicken broth, Worcestershire sauce, the remaining butter, nutmeg, and 2 teaspoons of flour (sprinkle in gradually while stirring) to the pan. Season with pepper. Increase heat to medium-high and stir continuously until the sauce becomes smooth and starts to boil.
- Simmer Meatballs in Sauce: Reduce heat to medium-low and return meatballs to the pot. Simmer for about 20 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
- Final Seasoning: Taste and adjust salt and pepper if needed before serving.
Notes
- For a lighter version, consider substituting heavy cream with half-and-half, though the sauce will be less rich.
- You can prepare the meatballs a day ahead and refrigerate before cooking for convenience.
- Serve over egg noodles, mashed potatoes, or rice to soak up the creamy sauce.
- If you prefer a thicker sauce, whisk an additional teaspoon of flour into cold cream before adding it to the pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
