Chef Anthony DeLuca - Italian-American Cuisine Specialist
👨‍🍳 Italian-American Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 14+ Years Experience 🍽️ Comfort Food Expert

❤️ My Recipe Story

"This recipe combines my Italian grandmother's meatball technique with a modern creamy garlic butter sauce that my kids absolutely love. It's become our go-to weeknight dinner because it's both comforting and sophisticated enough for guests."

Anthony specializes in Italian-American comfort food that brings families together. He focuses on creating restaurant-quality dishes using simple techniques that home cooks can master with confidence.

View All Mitchell's Recipes →
Golden-brown garlic butter meatballs in creamy white sauce served over pasta in a large skillet, garnished with fresh herbs

The Secret to Perfect Meatballs

The key to tender, flavorful meatballs lies in the proper ratio of meat to binding ingredients and gentle handling. Soaking the breadcrumbs in milk creates moisture that keeps the meatballs from becoming dense, while the Parmesan adds both flavor and helps bind the mixture.

Don't overmix the meatball mixture - this develops the proteins too much and results in tough meatballs. Mix just until the ingredients are combined, and use a light touch when forming the balls. Uniform sizing ensures even cooking.

💡 Professional Tip

Use a cookie scoop or ice cream scoop to portion the meatballs for consistent size. This ensures they all cook at the same rate and look professional. Wet your hands lightly when rolling to prevent sticking.

Frequently Asked Questions

Yes! Try a mix of beef and pork for extra flavor, or use ground turkey for a lighter option. If using turkey, add an extra tablespoon of olive oil to prevent drying out.

Meatballs should reach an internal temperature of 165°F (74°C). They'll finish cooking in the sauce, so focus on browning the outside first, then let them simmer in the creamy sauce.

Absolutely! Form the meatballs and refrigerate up to 24 hours ahead, or freeze for up to 3 months. Thaw completely before cooking if frozen.

Thin the sauce with additional beef broth or cream, adding a tablespoon at a time until you reach the desired consistency. The sauce should coat the back of a spoon.

Heavy cream works best, but you can substitute with half-and-half for a lighter sauce. Avoid milk as it may curdle when simmered. Add a tablespoon of flour if using half-and-half.

Egg noodles, pappardelle, or penne work wonderfully. The wide surfaces hold the creamy sauce well. Rice, mashed potatoes, or polenta are also excellent alternatives.

Keep the heat at medium-low once you add the cream, and don't let it boil vigorously. Add the cream gradually while stirring, and remove from heat if it starts to bubble too hard.

The meatballs freeze well, but cream-based sauces can separate when frozen. Freeze meatballs separately and make fresh sauce when reheating, or accept that the texture may be slightly different.

Recipe Troubleshooting Guide

✅

Dense Meatballs

Problem: Meatballs turn out heavy and tough

Solution: Don't overmix the meat mixture and ensure breadcrumbs are properly soaked. Use gentle hands when forming and don't pack them too tightly.

✅

Meatballs Fall Apart

Problem: Meatballs break apart during cooking

Solution: Add an extra egg or more soaked breadcrumbs for binding. Chill formed meatballs for 30 minutes before cooking to help them hold together.

✅

Lumpy Sauce

Problem: Cream sauce has lumps or isn't smooth

Prevention: Make sure flour is well incorporated before adding liquids. Whisk continuously when adding broth and cream. Strain sauce if necessary.

✅

Sauce Too Thin

Problem: Creamy sauce won't thicken properly

Recovery: Simmer longer to reduce, or mix 1 tablespoon cornstarch with cold water and stir into sauce. Cook until thickened.

✅

Garlic Burning

Problem: Garlic becomes bitter from overcooking

Prevention: Add garlic after reducing heat from browning meatballs. Cook only until fragrant, about 1 minute, then proceed with flour.

✅

Flavor Balance Issues

Too Sweet: Add more Worcestershire sauce or a splash of white wine

Too Salty: Balance with more cream or a touch of sugar

Bland: Increase garlic, add fresh herbs, or finish with grated Parmesan cheese

Raw ingredients for garlic butter meatballs including ground beef, breadcrumbs, garlic, cream, and herbs arranged on marble counter

Choosing Quality Ingredients

The quality of your ground beef significantly impacts the final result. Choose an 80/20 blend for the perfect balance of flavor and moisture. The fat content keeps the meatballs tender while providing rich taste that complements the creamy sauce.

Fresh garlic is essential for the characteristic flavor profile of this dish. Pre-minced garlic lacks the punch and aromatic qualities of fresh cloves. High-quality Parmesan cheese adds both flavor and helps bind the meatballs naturally.

Essential Ingredient Notes

  • Ground Beef Quality: Choose freshly ground 80/20 beef for best results. The fat content ensures juicy, flavorful meatballs that don't dry out during cooking.
  • Fresh Garlic: Use fresh garlic cloves for maximum flavor impact. Minced garlic from a jar lacks the oils and intensity that make this dish special.
  • Cream Selection: Heavy cream creates the richest, most stable sauce. Avoid ultra-pasteurized cream if possible, as it doesn't reduce and thicken as well.
Golden meatballs browning in a large skillet with garlic butter sauce being stirred, showing the cooking process

Mastering the One-Pan Method

The beauty of this recipe lies in building flavors in the same pan. Browning the meatballs first creates fond - those browned bits that become the foundation of an incredibly flavorful sauce. Don't skip this step even though they'll finish cooking in the sauce.

Creating a proper roux with the garlic butter and flour is crucial for a smooth, thick sauce. Cook the flour long enough to eliminate the raw taste, but not so long that the garlic burns. This technique ensures your sauce will be silky and professional-quality.

Perfect Sauce Consistency

The sauce should coat the back of a spoon and cling to the meatballs. If it's too thin, simmer longer; if too thick, add more broth gradually until perfect.

Easy Garlic Butter Meatballs served over creamy

Prep 20 min
Cook 25 min
Serves 6 servings
Level Easy

📋 Ingredients

For the Meatballs

  • 60g butter, divided
    Creates rich, flavorful base
  • 3 cloves garlic, minced
    Reserved half for sauce
  • 30ml olive oil
    For browning meatballs
  • 30g all-purpose flour
    Thickens the creamy sauce
  • 480ml beef broth
    Flavorful liquid base
  • 240ml heavy cream
    Creates rich, velvety sauce
  • 15ml Worcestershire sauce
    Adds savory depth

For the Creamy Sauce

  • 680g ground beef (80/20 blend)
    Perfect fat ratio for juicy meatballs
  • 80g panko breadcrumbs
    Keeps meatballs tender
  • 60ml whole milk
    For soaking breadcrumbs
  • 1 large egg, beaten
    Binds meatball mixture
  • 60g grated Parmesan cheese
    Adds flavor and binding
  • 3 cloves garlic, minced
    Half for meatballs, half for sauce
  • 30g fresh parsley, chopped
    Fresh herb flavor

Instructions

  1. Make Meatball Mixture

    In a large bowl, combine ground beef, panko breadcrumbs soaked in milk, beaten egg, Parmesan cheese, half the minced garlic, parsley, salt, and pepper. Mix gently until just combined. Form into 24 meatballs, about 1.5 inches each.

  2. Brown the Meatballs

    Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add meatballs and brown on all sides, about 8-10 minutes total. Remove meatballs and set aside.

  3. Make Garlic Butter Base

    In the same pan, add remaining butter and garlic. Cook for 1 minute until fragrant. Sprinkle in flour and cook for 1-2 minutes, stirring constantly to create a roux.

  4. Create Creamy Sauce

    Gradually whisk in beef broth, scraping up any browned bits. Add heavy cream and Worcestershire sauce. Bring to a simmer and cook until thickened, about 3-4 minutes.

  5. Finish and Serve

    Return meatballs to the pan and simmer in sauce for 5-7 minutes until heated through and sauce coats the back of a spoon. Taste and adjust seasoning. Serve over pasta or rice, garnished with fresh thyme.

Recipe Notes & Tips

Serving Suggestions

Serve over egg noodles, pappardelle, rice, or mashed potatoes. The creamy sauce pairs beautifully with any starch that can soak up the delicious flavors.

Storage Tips

Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if the sauce has thickened too much.

Make-Ahead Options

Form meatballs up to 24 hours ahead and refrigerate. You can also brown them earlier in the day and finish in the sauce when ready to serve for even easier weeknight prep.