Meatballs in creamy sauce

These juicy, flavorful meatballs in a rich creamy sauce are pure comfort food.
I like to use a mix of beef and pork, which keeps the meatballs tender and moist.
If you use only beef, they can turn out a bit dry — so for the best texture, always use fresh, not frozen meat.

Ingredients:

For the Meatballs:

Ground beef – 10 oz (300 g)
Ground pork – 7 oz (200 g)
Egg – 1 small
Onion – 1 medium, finely chopped
Breadcrumbs – ¾ cup (about 80 g)
Milk – ¼ cup (about 2 fl oz / 50 ml)
Fresh dill – ½ bunch, finely chopped (or about 2 Tbsp dried dill)
Garlic – 2 cloves, minced
Ground nutmeg – a pinch
Ground black pepper – to taste
Salt – 1 tsp
All-purpose flour – for dusting

For the Creamy Sauce:

Heavy cream or light cream (20%) – ¾ cup (200 ml)
All-purpose flour – 2 Tbsp
Broth (chicken, beef, or vegetable) – ½ cup (100 ml)
Butter – 1½ Tbsp (20 g)
Salt and black pepper – to taste
Nutmeg – a pinch

Instructions

Make the meat mixture
In a large bowl, combine the ground beef, ground pork, and chopped onion.
Add the egg, breadcrumbs, dill, nutmeg, pepper, and salt.
Press the garlic into the bowl and pour in the milk.
Mix everything thoroughly — using your hands or a food processor — until smooth and well combined.

Shape the meatballs
Form small balls, about 1½ inches (3–4 cm) in diameter.
Lightly roll each one in flour.

Brown the meatballs
Melt the butter (or use a mix of butter and oil) in a large skillet over medium heat.
Add the meatballs and brown them on all sides until golden — about 10–12 minutes.
Don’t overcrowd the pan; cook them in batches if needed.

Prepare the creamy sauce
In another skillet (or saucepan), pour in the cold cream — this prevents curdling.
Cook over low heat, gradually whisking in the flour to avoid lumps.
Once the sauce begins to thicken, season with salt, pepper, and nutmeg.

Combine and simmer
Pour the broth into the skillet with the browned meatballs.
Then add the creamy sauce and gently stir to combine.
Cover and simmer for 15–20 minutes, until the meatballs are tender and the sauce is rich and smooth.

Serve
Sprinkle with chopped fresh herbs (like dill or parsley).
Serve warm with rice, bulgur, couscous, or mashed potatoes.