Best Creamy Meatballs Recipes

SWEDISH MEATBALLS WITH CREAMY DILL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
• Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
• While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
• Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Steps:

• In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
• Meanwhile, combine meatball ingredients, mix well.
• Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
• Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
• To Make Cream Sauce:.
• To hot broth stir in the sauce ingredients and heat through, but do not boil.
• Add the cooked meatballs to the heated sauce, stir gently and warm through.
• To Serve:.
• Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
• To Serve as an Appetizer:.
• Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
• Freezes well.

CREAMY MEATBALLS AND POTATOES

Steps:

• In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
• Stir in sour cream; cook just until thoroughly heated, stirring occasionally.

CREAMY MEATBALLS CROCK POT

Steps:

• Saute the onion in half the butter until golden brown.
• Put the onion in the crock pot.
• Mix together the beef, eggs, salt and pepper.
• Form into meatballs, and brown in the same pan the onions were cooked inches.
• Sprinkle on a mixture made of the flour, tarragon and marjoram.
• Shake the fry pan to turn the meatballs and coat them with the flour mixture.
• Put into the crock pot.
• Mix together the tomato paste, beef stock, Worcestershire sauce and the vinegar in the fry pan, scraping the bottom of the pan.
• Cook for 2 minutes.
• Pour over meatballs.
• cover and cook on LOW 1 to 1 1/2 hours.
• Melt remaining butter and saute the mushrooms.
• Add the mushrooms and the sour cream to the meatballs and heat through.

DANISH MEATBALLS WITH CREAMY DILL SAUCE

Steps:

• In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
• (I use my kitchenaid).
• With moistened hands (this will be sticky), shape into 1 inch balls.
• Roll the meatballs in bread crumbs until well coated.
• Arrange in a single layer on shallow baking pans.
• Drizzle melted butter over the meatballs.
• Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
• Meanwhile, make the sauce:.
• Melt butter in a large saucepan over low heat.
• Whisk in the flour till smooth.
• Gradually stir in the chicken broth.
• Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
• Place meatballs in a serving dish and cover with the sauce.
• Serve over egg noodles.

VENISON MEATBALLS WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Combine ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl; stir until well combined. Scoop meat mixture from the bowl and form into 2-inch balls. Place meatballs on top of the cooling rack.
• Bake in the preheated oven until meatballs are cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• As soon as meatballs go in the oven, begin the sauce: heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and thyme; cook until mushrooms are dark brown in color, about 10 minutes.
• Whisk together half-and-half, mustard, and cornstarch in a small bowl. Pour half-and-half mixture over mushrooms, reduce heat, simmer for 5 minutes, stirring continually. Turn heat off, season with salt and pepper, and let sit to thicken.
• Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

MEATBALLS AND CREAMY RICE SKILLET SUPPER

Steps:

• In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
• Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.

GORGONZOLA FILLED MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY

Steps:

• Preheat oven to 400 degrees F.
• Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
• Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
• Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

MEATBALLS WITH CREAMY MUSHROOMS & MASH

Steps:

• Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter, milk and season, then mash until smooth. Keep warm until you're ready to serve.
• Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into ping-pong-ball-sized meatballs. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.
• Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.
• Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce and cook for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead, leave to cool. Will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.

ONE-POT SAUSAGE MEATBALLS WITH CREAMY TOMATO PENNE

Steps:

• In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

CREAMY GARLIC MEATBALLS

Steps:

• In a large saucepan, combine flour and soups. Stir in the water and seasonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add meatballs; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve over mashed potatoes.

MEATBALLS IN CREAMY MUSHROOM SAUCE

Steps:

• In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
• In a bowl dissolve the cornstarch in a little of the half and half.
• Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
• Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
• Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.

CREAMY SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-1/2-in. meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 11-12 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and dill; simmer for 1 minute. Place meatballs in a serving dish; pour gravy over top. Garnish with parsley if desired.

CREAMY CRANBERRY MEATBALLS

Steps:

• Prepare gravy mix according to package directions. In a 4-qt. slow cooker, combine the meatballs, cranberry sauce, mustard and gravy. Cover and cook on low for 3-4 hours or until heated through, adding cream during the last 30 minutes of cooking.

CREAMY TOMATO, MEATBALLS AND RICE BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine ground beef, onion, salt and pepper; mix well. Shape mixture into 12 meatballs; place in sprayed baking dish.
• In medium bowl, combine all remaining ingredients except parsley; mix well. Pour over meatballs. Cover tightly with foil.
• Bake at 350°F. for 1 1/2 hours or until rice is tender. Let stand 10 minutes before serving. Sprinkle with parsley.

CREAMY STROGANOFF MEATBALLS

Steps:

• Heat olive oil in deep skillet over medium heat. Saute' onions and mushrooms until onions are clear in color. Sprinkle dill, garlic powder and bouillon over onions and mushrooms while stirring. Add meatballs, 2 cups of water, worcestershire sauce and vinegar. Bring to boil. Cover, reduce heat to medium-low and simmer 10-15 minutes, stirring occasionally, until meatballs are heated through. Mix corn starch and 1/4 cold water until milky in texture. Add cream cheese and corn starch mixture to pan and stir constantly until gravy thickens.
• Serve immediately over egg noodles or mashed potatoes or pasta.

RANCH CHICKEN MEATBALLS & CREAMY RANCH GRAVY #RSC

Steps:

• Preheat oven to 350.
• MEATBALLS:.
• Combine all ingredients, except vegetable oil, in large bowl as listed. Mix well to ensure all ingredients are combined. (I use my hands, clean of course!) Using a small ice cream scoop or a tablespoon, scoop up mixture and form into balls. When all meatballs are all formed - Heat 3 tablespoons of vegetable oil in 12" skillet over medium hi heat. Add as many meatballs to skillet without crowding and fry till all sides are golden brown. (You may need to add more vegetable oil with each batch you fry) Set on rack placed over cookie sheet and continue to fry meatballs until all are done. Place meatballs in oven to finish cooking while you make the sauce.
• GRAVY:.
• In large measuring cup or bowl, whisk together Hidden Valley Ranch Dressing, milk and sour cream. Set aside.
• In large saucepan over medium heat, melt butter. Whisk in flour, mixture will be crumbly and a little dry.
• Gradually add dressing mixture to pan, whisking constantly. Mixture will begin to thicken almost immediately. Continue to whisk, adding in pepper, salt,nutmeg, scallions and parmesan cheese. Turn heat to lowest setting and cover.
• Remove meatballs from oven and place on large platter or dish. Spoon gravy over top, sprinkle chopped scallions over top, and serve extra gravy on the side.

CREAMY MEATBALLS AND VEGETABLES

Steps:

• In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
• Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
• Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
• Note: You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated. In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.

SAUCY MEATBALLS WITH CREAMY DIPPING SAUCE

Steps:

• Heat oven to 350°F.
• Mix meat with 3 Tbsp. coating mix; shape into 20 meatballs, each about 1 inch in diameter. Place remaining coating mix in shaker bag. Add meatballs in batches; shake gently until evenly coated. Place in single layer on foil-lined 15x10x1-inch baking pan. Sprinkle with any coating mix remaining in bag.
• Bake 15 min. or until meatballs are no longer pink in centers.
• Mix dressing and barbecue sauce. Serve as a dipping sauce for the meatballs.

GREEK CREAMY LEMON MEATBALLS (AKA AVGOLEMONO)

Steps:

• 1. a small bowl, add your meatball ingredients. Mix well till rice is incorporated thoroughly with the meat mixture and spices. Using your melon ball scooper. Scoop out meat balls and set on a plate, set aside! When you have finished making your meatballs, in a large non stick skillet, add your olive oil, let heat and add your meatballs.
• 2. Let them brown on one side, turn over... and let them brown on the other side.
• 3. Lower heat to as low as it can go... add your stock (chicken base). Add your water and cover the meatballs thoroughly!! Increase your heat to medium.
• 4. Let the meatballs come to a boil/simmer. Lower the heat to low, cover and time them for approximately 15-18 minutes. Turn off heat when timer is done.
• 5. This is what they will look like when the 18 minutes or so are over... See how perfectly cooked the rice is... love it!!
• 6. Okay, let's get busy with that amazing lemon sauce shall we???? Gather your very simple ingredients! Juice your lemon, separate your egg. How simple can that be??? Now that you have separated your egg white from yolk, I want you take a whisk and beat the living daylights out of the eggwhite... till it's nice and frothy and creamy looking!! I don't want you to make it "meringue", we need it frothy....
• 7. Take about 1/3 cup of the chicken broth from the now cooked meatballs and pour directly into the beaten egg white mixture. Easy right? Now we need to add the lemon into this... beat well with the whisk. Finally add your egg yolk and the pinch of salt. Beat just a smidgen more, like 10 whisks is all I'm saying. What you are doing is literally "tempering" the eggs. In other words, you are introducing a very hot mixture into a "neutral atmosphere". So the mixture will not "curdle" when brought back into the hot.
• 8. Let the meatballs and now creamy lemon mixture come to a full boil. Turn off heat and your ready to serve!! Look at how creamy and low fat this sauce is... and did I mention AMAZINGLY DELICIOUS??? Our favorite way of eating this is over mashed potatoes... so darn good... just DELICIOUS!!!!!