Description
Tender beef meatballs slow-cooked in a rich, creamy sauce. A cozy, comforting dish perfect for serving over mashed potatoes, noodles, or rice.
Ingredients
- 2 pounds lean ground beef
- ½ cup finely diced sweet yellow onion
- ½ cup plain panko bread crumbs
- ½ cup heavy cream
- 1 large egg
- 1 tablespoon fresh minced garlic
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon extra virgin olive oil
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1½ tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1¼ cups heavy cream
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Combine ground beef, onion, breadcrumbs, heavy cream, egg, garlic, Worcestershire sauce, salt, pepper, allspice, and nutmeg in a large mixing bowl.
- Line a baking sheet with parchment paper and roll the meat mixture into balls using a 1½ tablespoon scoop.
- Sear the meatballs in olive oil over medium-high heat in a large skillet until browned on all sides, then transfer to a 6–7 quart slow cooker.
- In the same skillet, melt butter and whisk in flour, scraping the bottom to pick up browned bits. Cook for 1 minute.
- Gradually whisk in beef broth, Worcestershire sauce, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
- Pour sauce over meatballs in slow cooker and cook on high for 3 hours.
- Remove meatballs and stir in heavy cream and sour cream into the sauce. Cover and cook on high for another 30 minutes.
- Return meatballs to the sauce, garnish with parsley, and serve hot.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add a pinch more nutmeg for extra warmth.
- Store leftovers in the fridge up to 3 days or freeze for up to 2 months.
- Searing adds flavor but can be skipped by extending cooking time 30 minutes.
Nutrition
- Serving Size: 1/6 of recipe (about 6 meatballs with sauce)
- Calories: 520
- Sugar: 4g
- Sodium: 1180mg
- Fat: 39g
- Saturated Fat: 19g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 155mg
