A Comforting Classic: “Tasty Meatballs in Creamy Sauce” Recipe

Instructions:

1. Make the Meatballs:

1. In a large bowl, combine breadcrumbs and milk. Let it sit for 2–3 minutes to soften.
2. Add ground meat, egg, onion, garlic, parsley, salt, pepper, and paprika. Mix gently with your hands until just combined (don’t overmix to avoid tough meatballs).
3. Shape the mixture into meatballs, about 1–1.5 inches in diameter. Set them aside on a plate.

2. Cook the Meatballs:

1. Heat a large skillet or frying pan over medium heat and add a drizzle of olive oil or butter.
2. Cook the meatballs in batches, turning them occasionally, until browned on all sides and almost cooked through (about 6–8 minutes).
3. Remove the meatballs from the pan and set aside.

3. Make the Creamy Sauce:

1. In the same pan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
2. Stir in the flour and cook for 1–2 minutes, whisking constantly, until lightly golden (this creates a roux).
3. Gradually add the broth while whisking, ensuring no lumps form. Bring to a simmer.
4. Stir in the cream, Dijon mustard, and nutmeg. Let the sauce simmer for 3–4 minutes until slightly thickened. Season with salt and pepper to taste.

4. Combine and Serve:

1. Return the meatballs to the pan, spoon the sauce over them, and let them simmer gently for another 5–7 minutes until the meatballs are fully cooked and the sauce is creamy.
2. Garnish with fresh parsley before serving.

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