Ingredients
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 cup heavy cream
- 1/2 cup chicken broth
Instructions
- Step 1: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, onion, garlic, oregano, salt, and pepper. Gently mix until just combined. Do not overmix.
- Step 2: Roll the meat mixture into 1-inch meatballs.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
- Step 4: Add paprika to the skillet and cook for 1 minute, stirring constantly. Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally, until the sauce slightly thickens, about 5-7 minutes.
- Step 5: Return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the meatballs are cooked through and the sauce is creamy. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of milk or cream if the sauce thickens too much.
- Serve these savory meatballs over creamy polenta or mashed potatoes for a truly comforting meal.
- For extra depth of flavor, gently toast the breadcrumbs before adding them to the meatball mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American