Description

This classic homemade meatballs recipe combines ground beef and pork with aromatic spices and a creamy, savory sauce. Bread soaked in milk keeps the meatballs tender, while browning them in a skillet adds rich flavor. The meatballs are finished by simmering in a luscious butter and cream-based sauce seasoned with Worcestershire sauce and fresh parsley, perfect to serve over mashed potatoes, rice, or egg noodles for a comforting meal.

Ingredients

Scale

Meatballs

3 slices white bread, crust removed and cut into small cubes (about ½ cup)
½ cup milk
2 Tablespoons olive oil, divided
½ large onion, grated on the large holes of a box grater
1 pound ground beef
1 pound ground pork
1 egg
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
⅛ teaspoon garlic powder
1 Tablespoon salted butter

Sauce

¼ cup salted butter
⅓ cup all-purpose flour
3 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon black pepper
2 Tablespoons fresh parsley, chopped (for garnish)

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Instructions

Soak the bread: In a large bowl, add the cubed white bread and pour in the milk. Let the bread soak for 10 minutes until softened.
Sauté the onion: While the bread is soaking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the grated onion and sauté for 2-3 minutes until softened. Remove the skillet from heat and let the onions cool slightly.
Mix the meatball ingredients: Add the ground beef, ground pork, egg, salt, black pepper, allspice, nutmeg, and garlic powder to the soaked bread and milk along with the cooled sautéed onions. Mix everything well using your hands until fully combined.
Form the meatballs: Shape the mixture into about 30 small meatballs, each roughly 1 inch in diameter. Place them on a baking sheet or plate and set aside.
Brown the meatballs: In the same skillet, heat the remaining tablespoon of olive oil and 1 tablespoon of salted butter over medium-high heat. Working in batches, fry the meatballs for about 4-5 minutes, turning them to brown all sides. Once browned, transfer them to a plate and keep warm. They do not need to be cooked through at this stage.
Make the sauce base: In the same skillet used for browning, melt the ¼ cup of salted butter over medium heat. Whisk in the ⅓ cup flour and cook for about 2 minutes until the mixture becomes light brown and bubbly, forming a roux.
Add liquids and season the sauce: Gradually whisk in the beef broth, heavy cream, and Worcestershire sauce. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Bring the sauce to a gentle simmer while stirring frequently and cook for 1-2 minutes until slightly thickened.
Simmer the meatballs in sauce: Return the browned meatballs to the skillet with the sauce. Reduce the heat to medium-low and simmer uncovered for 8-10 minutes, allowing the meatballs to cook through and the flavors to meld.
Garnish and serve: Sprinkle chopped fresh parsley over the meatballs and sauce. Serve hot over mashed potatoes, rice, or egg noodles for a hearty and delicious meal.

Notes

When browning the meatballs, they don’t need to be fully cooked through since they will finish cooking in the sauce. If you plan to eat them without sauce, cook them 6-8 minutes total until fully cooked.
The meatballs can be frozen either cooked or uncooked. Thaw uncooked meatballs in the fridge before cooking. Frozen cooked meatballs can be reheated directly in the sauce until heated through.
You can bake the meatballs instead of frying: preheat the oven to 400°F, place meatballs on a parchment-lined baking sheet, and bake for 18-20 minutes. Then add to the sauce to finish cooking.