Ingredients
- Ground beef: 1 pound
- Breadcrumbs: 1/2 cup
- Egg: 1 large
- Onion: 1/2, chopped
- Garlic: 2 cloves, minced
- Heavy cream: 1 cup
- Beef broth: 1/2 cup
- Dijon mustard: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, and minced garlic. Mix well with your hands until all ingredients are incorporated.
- Step 2: Form the mixture into small meatballs, about 1-inch in diameter.
- Step 3: In a large skillet over medium heat, brown the meatballs on all sides. This may need to be done in batches to avoid overcrowding the pan. Remove the meatballs and set aside.
- Step 4: In the same skillet, add the heavy cream, beef broth, and Dijon mustard. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
- Step 5: Return the meatballs to the skillet and simmer in the creamy sauce for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Serve over mashed potatoes.
Notes
- Store leftover meatballs and sauce separately from the mashed potatoes for best texture.
- Reheat gently in a saucepan over low heat, stirring occasionally, adding a splash of beef broth if the sauce becomes too thick.
- Garnish with fresh parsley or chives for a pop of color and fresh flavor that complements the richness.
- For extra tender meatballs, soak the breadcrumbs in a little milk before adding them to the beef mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American