Name: Fresh Herb Meatballs with Delicious Creamy Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: ¾ pound ground beef; 1 pound ground pork; ½ pound ground chicken or turkey; ¾ cup very finely chopped yellow onion; 3 cloves garlic, minced; ½ cup finely grated cheddar cheese; 4 oz, ¼ cup softened cream cheese, room temperature (full fat works best); 1 ½ teaspoons apple cider vinegar (or red wine vinegar); 1 tablespoon Worcestershire sauce; 1 tablespoon finely minced fresh thyme; 1 ½ tablespoons finely minced fresh flat-leaf parsley; 1 teaspoon salt; 3 tablespoons olive oil; 2 tablespoons butter; 6 tablespoons butter; 6 tablespoons flour; 1 cup heavy cream; 2 cups whole milk; 1 1/2 cups water; 1 ½ teaspoon salt, plus more to taste; ½ teaspoon pepper; 1 teaspoon paprika; 1 tablespoon Worcestershire sauce; 2 tablespoons fresh thyme, finely chopped; 3 tablespoons fresh flat-leaf parsley, finely chopped; 1 pound of cooked pasta, my favorite is thin or angel hair spaghetti.

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Fresh Herb Meatballs with Delicious Creamy Sauce is my favorite meatballs recipe. I love the fresh element the herbs give it that dried herbs don’t do as much. I don’t make meatballs very much because they take a lot of time to put together and then they typically turn out dry, but these don’t ever turn out dry so I’m sure you won’t be disappointed.

Fresh Herb Meatballs with Delicious Creamy Sauce

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Super moist and flavorful meatballs swimming in a creamy sauce. Serve over spaghetti and everyone will be perfectly delighted to eat this meal.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: serves 8

Ingredients

Scale

Meatballs-

¾ pound ground beef

1 pound ground pork

½ pound ground chicken or turkey

¾ cup very finely chopped yellow onion

3 cloves garlic, minced

½ cup finely grated cheddar cheese

4 oz, ¼ cup softened cream cheese, room temperature (full fat works best)

1 ½ teaspoons apple cider vinegar (or red wine vinegar)

1 tablespoon Worcestershire sauce

1 tablespoon finely minced fresh thyme

1 ½ tablespoons finely minced fresh flat-leaf parsley

1 teaspoon salt

For cooking meatballs-

3 tablespoons olive oil

2 tablespoons butter

Sauce

6 tablespoons butter

6 tablespoons flour

1 cup heavy cream

2 cups whole milk

1 1/2 cups water

1 ½ teaspoon salt, plus more to taste

½ teaspoon pepper

1 teaspoon paprika

1 tablespoon Worcestershire sauce

2 tablespoons fresh thyme, finely chopped

3 tablespoons fresh flat-leaf parsley, finely chopped

1 pound of cooked pasta, my favorite is thin or angel hair spaghetti.

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Instructions

Meatballs-

Line a baking sheet with foil or parchment paper. In a large bowl combine all the meatball ingredients. With your hands squish the meat and ingredients till all are completely combined. Wet your hands slightly and roll the meat into about 2-inch balls and set on the baking sheet.

In a large pan over medium heat melt butter and add olive oil. Once heated place half the meatballs in the pan and sear the meatballs on 2 sides and remove back to the sheet. Sear the other half of the meatballs and return to tray as well. Your meatballs won’t be cooked through at this point.

Sauce-
Add the butter to the same pan you seared the meatballs in and melt. Sprinkle the flour in and whisk for about 3 minutes until the mixture starts to become golden. Reduce heat to medium low and pour in the cream, milk, and water and whisk until nicely combined. Add the salt, pepper, paprika, Worcestershire sauce, thyme, and parsley and whisk until mixture thickens. Reduce heat to low and place all meatballs in the sauce and cook on low, rotating meatballs every few minutes, for about 20 minutes till meatballs are cooked through.

Remove from heat and serve over cooked pasta.