Meatloaf Meatballs With Creamy Sauce Recipe
Meatloaf Meatballs With Creamy Sauce Recipe – juicy meatballs made with a mix of ground pork and ground beef, smothered in a light, creamy and flavorful sauce, made of butter, flour, vegetable stock and heavy cream.
This one pan meal is great for a quick weeknight dinner, holiday meal.
It is easy to make, takes 30-40 minutes, freezer friendly and perfect for meal prep. #ReadytoRoll #BakedWithCare
With the cooler weather this week, it is time for some comfort meals this week.
Comfort food should always be delicious, but never a hustle to make.
These Meatloaf Meatballs With Creamy Sauce are very simple to prepare and my whole family loves them.
Not only they are perfect for a quick weeknight meal, but we love to make them for the holidays, too!
Looking at these you may say they are Swedish Meatballs.
The truth is that my grandmother has been making these for ever, but we are not Swedish.
A variations of the recipe are popular all over Europe.
I adapted the recipe a little, since my grandmother’s sauce is a bit too thick.
Also she uses more spices in the meatballs, but I only used basic ones like salt and pepper.
I wanted the meal to be loved by picky eaters, and it was a success.
I made these meatballs with meatloaf meat.
You can definitely use ground chicken, beef or turkey, but I just love the juiciness of the combination of ground pork and beef.
This is my go to meat when making meatballs.
Of course I’ve shared some ground chicken meatballs with you, which are pretty good, too!
Some other “hacks” to make the perfect meatballs, besides using meatloaf meat, are – using cooked white rice in the mixture.
It really helps to keep the moisture and juiciness in the meatballs, instead of ending up with hard and chewy balls of meat.
You can use bread crumbs instead, but I prefect rice in this particular recipe.
Again, I’ve learned this from my grandma, but I always use grated onion in meatballs.
I never dice or chop it.
All you do is finely grate a yellow onion, using a hand held grater and add it with the juice released to the mixture.
Concerned with crying from the onion?
You can put it in the freezer for 15 minutes, (no more) and I promise you’ll cry less. Less tears!
There will be almost no tears!
To make the preparation even easier, you can prepare the meatballs in advance, cook and freeze them.
Then you can quickly defrost and reheat them for when ready to enjoy.
The sauce is super simple – made in the same pan, all you need to do is add butter, flour, vegetable stock (or water + vegetable bullion) and heavy cream.
You cook it until thickened.
I thought that the sauce looked too white and added some sweet paprika, to make it look a little more orange.
It worked out great!
This Meatloaf Meatballs With Creamy Sauce Recipe could be a part of the menu at a holiday party. Everything could be prepared in advance.
Getting ready for the holidays is fun, but you can easily get overwhelmed.
This is why, meals like this are great, if made in advance and this can definitely reduce the stress and save you some time.
I used to like to make homemade bread for our holiday dinners.
This is impossible lately. I’ve been crazy busy with my young child and work.
Luckily I found an amazing new product at my local grocery store – I’m talking about the Pepperidge Farms Stone Baked Artisan Rolls.
They are available at the freezer section of major grocery stores.
These taste so good!
I can’t even tell you how many I ate with some Meatloaf Meatballs With Creamy Sauce!
You get fresh, stone baked bread with the finest ingredients in just 10 minutes!
Each roll is hand-scored and baked on traditional a baking stone, giving you a wonderfully textured, crisp, golden crust and a light airy inside.
The Pepperidge Farm Stone Baked Artisan Rolls have no artificial preservatives and are hand-scored or hand crafted.
They are crispy outside, soft inside and baked on traditional baking stones.
GET A $1 OFF Pepperidge Farm Stone Baked Artisan Rolls HERE.
Meatloaf Meatballs With Creamy Sauce Recipe
- 1 1/2 lb ground meatloaf
- 1 egg
- 1 garlic clove — pressed
- 1 onion — small, grated
- 1 cup cooked white rice
- 1/2 tsp salt
- 1/4 tsp black pepper
- flour to roll the balls into
- 2 tbsp vegetable oil
For the sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups vegetable stock — or 2 cups water + 2 tsp vegetable bullion
- 1/3 cup heavy cream
- 1 tsp paprika
- 1 tbsp fresh parsley — for garnishing
In a bowl, combine meat, garlic, onion, rice, egg, salt and pepper. Using a small cookie scoop (2 tbsp) for meatballs and roll in flour. Place on a plate or tray.
Heat 2 tbsp oil in a deep pan over medium heat. Add meatballs in a single layer (you may need to work in batches). Cook for 2-3 minutes per side, until golden and almost cooked through. Take the meatballs out and transfer to a plate.
Add butter to the pan, let it melt and then add the flour. Cook for 1 minute, stirring constantly. Add in the broth and cook for 3-4 minutes, stirring frequently, until thickened. Add in the cream, cook for 2 more minutes or more, if it appears too runny. Add paprika, stir to combine. Return meatballs to the pan. Add salt and pepper to taste. Garnish with parsley.
Nutrition InformationAmount per serving (4meatballs) — Calories: 328, Fat: 24g, Saturated Fat: 12g, Cholesterol: 105mg, Sodium: 490mg, Potassium: 48mg, Carbohydrates: 10g, Sugar: 1g, Protein: 20g, Vitamin A: 615%, Vitamin C: 1.7%, Calcium: 16%, Iron: 2.1%
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