In this wickedly effective meatball recipe, you’ll learn how to make lean and mean, easy meatballs in a creamy white sauce.
Recently I found out the most popular recipe on my site is the Balkan meatballs recipe.
This surprised me.
Now, don't get me wrong! Meatballs, and especially my sister's homemade ones, are fantastic. I don't know what other word to use to express how soft but compact they are. Or how a few of her simple tricks make meatballs taste better than a chocolate birthday cake.
(And how versatile are meatballs?! They go with different sauces, a whole array of contrasting pastas, and are hands-down the most perfect sandwich stuffing.)
Still, for a blog about Balkan food, I was expecting the most popular recipe to be more traditional. That I'd be rocking your boat with the stuffed phyllo goodness known as the spinach pie, or even cherry infused liquor. But no! You love meatballs.
So I'll give you meatballs!
This time they're coming to you in a creamy, white sauce. There is no big secret behind the sauce itself: it's just heavy cream mixed with the meatballs just as they've finished frying. Something old with something new.
Meatballs in Quick Homemade Alfredo
- 10 ounces ground beef or other meat*
- 1 slice bread soaked, 1-2 days old
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon mustard
- Salt and pepper to taste or Vegeta, beef stock powder
- 2 tablespoons white flour
- 3.5-5 ounces oil vegetable, or other
Quick Alfredo Sauce
- 9 ounces heavy cream
- 1-2 garlic cloves minced
- In a large mixing bowl combine beef, bread, egg, garlic, mustard, salt and pepper. Mix with your hand until well integrated. Use the mixture to shape small balls. (Size them between a large grape berry and a whole walnut.) Sprinkle a teaspoon of flour on a large plate. Transfer formed meatballs on the plate. Once done forming meatballs, use another tablespoon of flour to sprinkle them over the top and sides.
- (This is a good time to start on your side.) In a medium size pan heat up the oil on high. When oil is extremely hot add the meatballs in. Fry them 3.5-4 minutes on each side. (Don’t overcrowd the pan. Fry in batches if necessary. If you notice they are burning up lower the temperature to medium high.) Once both sides are fried, stir them for another minute with a wooden spatula.
- Add heavy cream and lower the heat to medium low. Bring everything to boil, add Parm and wait another 2-3 minutes, then remove from heat.