Meatballs with Fancy Sauce

Elevate your weeknight dinner with these irresistible Meatballs with Fancy Sauce—a dish that perfectly balances hearty comfort and gourmet flair. Juicy, tender meatballs made with a blend of ground beef, ground pork, Parmesan, and fresh herbs are gently pan-seared to golden perfection. The magic lies in the luxurious sauce: a creamy combination of white wine, Dijon mustard, chicken broth, and a hint of fresh thyme, all simmered to create a velvety finish that clings to every bite. With a quick 20-minute prep and the option to serve over pasta, rice, or crusty bread, this dish is as versatile as it is indulgent. Perfect for impressing guests or treating yourself to a refined twist on a classic favorite, these meatballs are a guaranteed crowd-pleaser.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb Ground beef
• 0.5 lb Ground pork
• 0.5 cup Breadcrumbs
• 0.25 cup Parmesan cheese, grated
• 1 Egg
• 2 Garlic cloves, minced
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 tbsp Olive oil
• 2 tbsp Butter, unsalted
• 1 Shallot, finely chopped
• 1 cup Chicken broth
• 0.5 cup Heavy cream
• 1 tbsp Dijon mustard
• 0.25 cup White wine
• 1 tsp Fresh thyme, chopped

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, salt, and pepper. Mix gently with your hands until just combined, being careful not to over-mix.

Step 2

Using your hands, form the mixture into golf ball-sized meatballs. Place them on a baking sheet or plate and set aside.

Step 3

In a large skillet over medium heat, heat the olive oil. Add the meatballs in batches, making sure not to overcrowd the pan. Cook each meatball for 6-8 minutes, turning occasionally to brown all sides. Once cooked through, transfer the meatballs to a plate and cover with foil to keep warm.

Step 4

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped shallot and sauté until softened, about 2-3 minutes.

Step 5

Deglaze the skillet by pouring in white wine, scraping up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes until slightly reduced.

Step 6

Add chicken broth, heavy cream, Dijon mustard, and thyme to the skillet. Stir to combine and bring the sauce to a gentle simmer. Let cook for 5-7 minutes until slightly thickened.

Step 7

Return the meatballs to the skillet, spooning the sauce over them to coat evenly. Simmer for another 5 minutes to allow the flavors to come together.

Step 8

Serve the meatballs hot, garnished with extra parsley if desired, over pasta, rice, or with crusty bread to soak up the sauce.

Nutrition Facts

Serving size	1324.9 grams (1324.9g)

Amount per serving	% Daily Value*
Calories	3026

Total Fat 237.40g	304%
Saturated Fat 98.90g	495%
Polyunsaturated Fat 4.40g
Cholesterol 903mg	301%
Sodium 5038mg	219%
Total Carbohydrate 49.20g	18%
Dietary Fiber 3.00g	11%
Total Sugars 5.90g
Protein 160.50g	321%

Vitamin D 48IU	240%
Calcium 435mg	33%
Iron 15mg	81%
Potassium 1529mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.8%

Protein: 21.6%

Carbs: 6.6%