Ingredients
- Ground beef: 1 pound
- Breadcrumbs: 1/2 cup
- Egg: 1 large
- Onion, finely chopped: 1/2 medium
- Garlic, minced: 2 cloves
- Heavy cream: 1 cup
- Beef broth: 1 cup
- Butter: 4 tablespoons
Instructions
- Step 1: In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, and minced garlic. Season with salt and pepper. Mix well with your hands until just combined, being careful not to overmix.
- Step 2: Roll the mixture into small meatballs, about 1 inch in diameter.
- Step 3: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Brown the meatballs on all sides. Remove the meatballs from the skillet and set aside.
- Step 4: In the same skillet, melt the remaining 2 tablespoons of butter. Pour in beef broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Step 5: Return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
Notes
- Store leftover meatballs and sauce separately from the mashed potatoes for best texture.
- Reheat the meatballs gently in the sauce over low heat, adding a splash of broth if needed to loosen it.
- Garnish with fresh parsley and a sprinkle of Parmesan cheese for an extra touch of flavor and visual appeal.
- For extra tender meatballs, avoid overmixing the ground beef mixture; gently combine until just incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American