It is that time of year again where the cooler weather and earlier evenings start making our bodies crave comfort food. That food that is just a little bit heavier, little bit creamier, and oh so cozy. If you've been following my journey, you will know I love to entertain and absolutely adore cooking meals- from scratch- for my family. I am as busy and time poor as they come, so it is handy to have a few recipes up my sleeve that are wholesome, pretty quick, and deliver bang for my buck.
These unbelievably delicious creamy meatballs tick all my boxes. The meatballs themselves can be made ahead should you need- saving you valuable mid-week time. Serve to a crowd while entertaining, or plate up a nice hearty dinner for the whole family.
Serves 4-6 as a main
What you need:
For the meatballs:
½ cup of panko breadcrumbs
½ cup milk
1 tbs butter
1 onion finely diced
2 cloves garlic finely chopped
1 kg ground meat (pork, beef, turkey all work well)
¼ tsp ground allspice
¼ tsp ground nutmeg
Salt and pepper to taste
For the sauce:
½ cup plain flour all-purpose flour
3 cups broth (beef or chicken work well)
1 cup heavy cream
1 tbs Worcestershire sauce
Salt and pepper to taste
Fresh parsley to serve
Add the breadcrumbs and milk to a large bowl and let the breadcrumbs soak for 10 minutes.
While the bread is soaking, heat a glug of olive oil in a large pan over medium heat. Add the onion cook until fragrant and translucent. Remove from heat and pop into the breadcrumb mixture.
Add the ground meat, egg, spices and some salt and pepper to the breadcrumb mixture and mix until combined.
Form small meatballs and set on a plate.
Heat another glug of olive oil over medium-high heat in the same pan. Working in batches, fry the meatballs until brown on all sides. They don’t need to be completely cooked through at this point. Transfer them onto a plate whilst you make the sauce.
Once all of the meatballs are browned, make the sauce in the same pan by heating the butter until melted. Whisk in the flour and cook for about 2 minutes until light brown and bubbly. Whisk in broth, cream, Worcestershire sauce. Bring to a simmer and cook until slightly thickened. Season, and whisk frequently to prevent lumps from forming.
Return the meatballs to the pan with the sauce, then reduce the heat to medium-low. Simmer a further 10 minutes until the meatballs are cooked through.
Serve with chopped parsley.
These meatballs are wonderful served with potatoes, rice, or (as in the pictures) cauliflower rice.