Juicy meatballs covered in a heavenly creamy sauce, then served with fluffy mashed potatoes.
Materials
- 1 package of our handmade meatballs
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups beef broth
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground allspice
- ¼ teaspoon grated nutmeg
- 1 cup of cream
- Mashed potatoes for serving
Step by step process
- Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add half of the meatballs in a single layer. Cook until the meatballs are golden brown on the bottom, about 3 minutes . Carefully flip them over and cook until golden brown on the other side, about 3 minutes more. Transfer the meatballs to a plate. Repeat with the remaining meatballs. Drain any excess fat from the pan into an ovenproof dish.
- Using the same pan, reduce heat to medium and add butter and stir until melted. When butter begins to bubble, sprinkle in flour and cook, stirring, until fully incorporated, about 1 minute . Whisk in beef broth, salt, pepper, lemon juice, allspice and nutmeg, and heavy cream until fully incorporated. Bring to a simmer and cook, stirring, until smooth and slightly thickened.
- Add the meatballs to the sauce and turn to coat. Cover and reduce heat to low. Simmer until the sauce thickens, about 10 minutes.
- Serve hot over mashed potatoes.
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