Glazed Meatballs with Creamy Herb Sauce
Glazed Meatballs with Creamy Herb Sauce
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup breadcrumbs, panko or regular
- 1 egg, large
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for searing
For the Glaze
- 1/2 cup ketchup
- 1/4 cup brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
For the Creamy Herb Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into approximately 1-inch meatballs.
⏱️ 10 min
- 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet (or a regular skillet if you plan to transfer meatballs to a baking dish) over medium-high heat. Sear the meatballs in batches until browned on all sides, about 2-3 minutes per batch. Transfer the seared meatballs to a plate if your skillet is not oven-safe.
⏱️ 8 min
- 4
In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and 1/4 teaspoon garlic powder to create the glaze.
⏱️ 2 min
- 5
Return all seared meatballs to the skillet (or arrange them in a baking dish). Pour the prepared glaze over the meatballs, tossing gently to ensure they are evenly coated.
⏱️ 2 min
- 6
Bake the glazed meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and the glaze is sticky and slightly caramelized.
⏱️ 20 min•🌡️ 375
- 7
While the meatballs are baking, prepare the creamy herb sauce. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 8
Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 9
Reduce the heat to low. Stir in the heavy cream and Dijon mustard. Cook for 2-3 minutes, until the sauce is heated through. Do not allow it to boil. Stir in the fresh chopped parsley and chives. Season with salt and black pepper to taste.
⏱️ 3 min
- 10
Serve the hot glazed meatballs immediately, spooned generously with the creamy herb sauce. Garnish with extra fresh herbs if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Glazed Meatballs with Creamy Herb Sauce
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup breadcrumbs, panko or regular
- 1 egg, large
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for searing
For the Glaze
- 1/2 cup ketchup
- 1/4 cup brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
For the Creamy Herb Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into approximately 1-inch meatballs.
⏱️ 10 min - 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet (or a regular skillet if you plan to transfer meatballs to a baking dish) over medium-high heat. Sear the meatballs in batches until browned on all sides, about 2-3 minutes per batch. Transfer the seared meatballs to a plate if your skillet is not oven-safe.
⏱️ 8 min - 4
In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and 1/4 teaspoon garlic powder to create the glaze.
⏱️ 2 min - 5
Return all seared meatballs to the skillet (or arrange them in a baking dish). Pour the prepared glaze over the meatballs, tossing gently to ensure they are evenly coated.
⏱️ 2 min - 6
Bake the glazed meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and the glaze is sticky and slightly caramelized.
⏱️ 20 min•🌡️ 375 - 7
While the meatballs are baking, prepare the creamy herb sauce. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 8
Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 9
Reduce the heat to low. Stir in the heavy cream and Dijon mustard. Cook for 2-3 minutes, until the sauce is heated through. Do not allow it to boil. Stir in the fresh chopped parsley and chives. Season with salt and black pepper to taste.
⏱️ 3 min - 10
Serve the hot glazed meatballs immediately, spooned generously with the creamy herb sauce. Garnish with extra fresh herbs if desired.
⏱️ 1 min