Meatloaf Meatballs With Creamy Sauce

These Meatloaf Meatballs With Creamy Sauce are very simple to prepare and my whole family loves them.

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INGREDIENTS

– 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

Step 1

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.

Step 2

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.

Step 3

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.

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