Ingredients:

  • 1 lb (454g) ground beef (80/20 blend recommended for flavour)
  • 1/2 lb (227g) ground pork (optional, for extra richness)
  • 1/2 cup (50g) breadcrumbs, plain (Italian style works well, too)
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) milk
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for browning)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Pinch of red pepper flakes (optional, for a bit of kick)

Instructions:

  1. In a large bowl, combine ground beef, ground pork (if using), breadcrumbs, Parmesan cheese, egg, minced garlic, milk, parsley, Italian seasoning, salt, and pepper. Gently mix with your hands until just combined. Do not overmix!
  2. Using a cookie scoop or spoon, form the meat mixture into evenly sized meatballs (about 1-inch in diameter).
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs on all sides until nicely seared, working in batches to avoid overcrowding the pan. Remove the meatballs from the skillet and set aside. (They don't need to be cooked all the way through at this point.)
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
  5. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
  6. Gradually whisk in chicken broth until smooth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  7. Reduce heat to low and stir in heavy cream and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Simmer until the sauce has thickened slightly, about 5 minutes, stirring occasionally.
  8. Gently add the browned meatballs back to the skillet, ensuring they are submerged in the sauce. Cover and simmer for 15-20 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
  9. Serve immediately, garnished with extra Parmesan cheese and fresh parsley (if desired).