Meatballs In A Cream Sauce

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• Step 1

  Add ground beef, breadcrumbs, grated onion, minced garlic, and salt & pepper (to taste) to a mixing bowl and gently mix together, using your hands.

• Step 2

  Form meatballs (should make about 35 1-inch meatballs).

• Step 3

  Dredge meatballs in flour.

• Step 4

  On medium heat, melt olive oil and about 1 tbsp of butter in pot. Add meatballs and brown for a couple of minutes per side.

• Step 5

  Once meatballs are browned, remove and set aside on a separate plate.

• Step 6

  Deglaze the pan with the wine and dijon mustard.

• Step 7

  Add cream, chicken broth, worcestershire sauce, the rest of the butter, nutmeg, 2 teaspoons of flour (sprinkle in gradually while stirring), and more pepper to sauce. Increase heat to medium-high, and stir until sauce is smooth. Reduce heat to medium just as sauce comes to a boil.

• Step 8

  Add meatballs into pot and cook for approximately 20 minutes on medium-low heat until meatballs are cooked through and sauce is thickened. Stir them occasionally.

• Step 9

  Add extra salt and pepper if desired.

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