These Meatballs in Cream Sauce are a different way to enjoy meatballs, and I bet your whole family will love them! Serve them over pasta for a hearty meal that will have everyone begging for seconds.
Unlike traditional Swedish meatballs, the creamy gravy sauce has no sour cream or heavy cream, so it’s a healthier option. Thyme gives it a unique flavor that is simply delicious!
Don’t be put off by the long list of ingredients in this recipe, it is really quite simple to throw together. It looks fancy enough for company, but it’s easy enough for a busy weeknight dinner. And you probably already have all the ingredients on hand.
We like to serve it over curly noodles, because they hold the sauce, making every bite amazing. These are a perfect family meal, you have got to try them!!
Do you have to cook meatballs before putting in sauce?
This recipe requires cooking the meatballs first. For most cream-based sauces, you do need to precook your meatballs because the sauce can scorch or curdle if it cooks too long. In addition, browning the meatballs first adds a rich depth of flavor.
If you are making a tomato-based sauce that needs to be simmered slowly, you can add uncooked meatballs. Just make sure you use extra lean ground beef, or you will end up with quite a bit of extra fat in your sauce.
How to make homemade meatballs:
- PREP – Spray a cookie sheet with cooking spray. Preheat the oven to 400°
- MIX – Combine all ingredients in a large bowl and mix together. For the best meatballs, you want to use a light touch. Overmixing can cause the meatballs to become tough.
- FORM – Roll the meatball mixture into balls. I like to use a small scoop.
- BAKE – Place the meatballs on the cookie sheet and bake at 400 degrees for 18-20 minutes, or they are browned on the outside and the internal temperature is 160°.
Drain on paper towels.
How to make cream sauce:
- ROUX – In a large pot, melt the butter over medium heat. Whisk in the flour, then the milk and broth.
- THICKEN – Continue whisking and cooking until it boils for at least a minute and is thick and creamy. Stir in the seasonings.
- MEATBALLS – Add the hot cooked meatballs and stir gently until they are all coated.
- SERVE – Spoon the meatballs and sauce over hot pasta or mashed potatoes.
Leftover meatballs and sauce can be stored for 2-3 days in the refrigerator in an airtight container. I recommend storing the pasta in a separate container.
PRO TIPS:
- For juicy meatballs, don’t overbake them. They should reach an internal temperature of 160°, after that they start to dry out. (Download my handy cooking temperature chart pdf!)
- Keep in mind that small meatballs will cook faster, while larger ones will take longer. If you aren’t sure if they’re done, use a meat thermometer.
- I recommend using a scoop to portion the meatballs so they bake uniformly.
VARIATIONS:
- You can use a combination of ground beef and ground pork for the meatballs. Very tasty!
- Feel free to use your own meatball recipe, or use frozen meatballs if you’re really in a hurry.
- Instead of baking, you can brown the meatballs over medium-high heat in a large skillet with a couple tablespoons of olive oil.
Looking for new recipes for dinner? Try these:
- Teriyaki Meatballs
- Swedish Meatball Sauce
- Parmesan Baked Pork Chops
- Curry Chicken Salad with Grapes
- Pepperoni Chicken
- Lipton Onion Burgers
Meatballs in Cream Sauce
Equipment
Ingredients
Meatball Ingredients:
- 1 ½ pounds lean ground beef
- ¾ cup oats
- 1 egg
- ¼ cup diced onion
- ¼ cup milk
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp Worcestershire sauce
- 2 Tbsp ketchup
- 1 Tbsp dried parsley
Sauce Ingredients:
- 3 Tbsp salted butter
- 14 oz low sodium chicken broth 1 2/3 cups
- 1 cup milk
- ¼ cup all purpose flour
- ¼ tsp dry thyme
- ¼ tsp dry parsley
- ½ tsp salt
- ⅛ tsp black pepper
For serving:
- 9 ounces dry pasta cooked (We like rotini or egg noodles.)
Instructions
- Spray a baking sheet with cooking spray. Preheat your oven to 400 degrees.
- For meatballs: Combine ground beef, oats, egg, onion, milk, salt, pepper, Worcestershire, ketchup, and parsley in a large bowl. Mix well with clean hands or a spoon. Roll into 1 1/2 inch meatballs. (Use a cookie dough scoop to get uniform-sized meatballs.)
- Arrange the meatballs in a single layer on the prepared pan and bake at 400° for 18-20 minutes, shaking the pan occasionally so they brown evenly. The internal temperature should be 160°.
- While the meatballs bake, cook the pasta in boiling salted water and make the sauce.
- For sauce: Melt butter in a large pot over medium heat. Whisk in the flour. Gradually add the broth and milk; stirring constantly. Bring to a boil; cook and stir for 2 minutes, or till slightly thickened. Stir in the thyme, parsley, salt, and pepper.
- Drain meatballs on paper towels; then add them to the sauce. Stir gently until all the meatballs are coated.
- Serve hot meatballs and sauce over cooked pasta.
Notes
- We like the flavor of chicken broth in the sauce, but you can use beef broth if you prefer.
- I make up batches of these meatballs and freeze them. I’ve frozen them both cooked and uncooked, and both ways work well. It makes for fast and easy dinners on busy nights. The uncooked ones bake for about 25-30 minutes if not thawed first. The cooked ones just need to be heated up, so that takes 15-20 minutes.
- Recipe adapted from Mel’s Kitchen Cafe.
Nutrition
Give these flavorful meatballs in cream sauce a try if you have picky eaters at your house. Everyone who has tried them loves them!
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