Creamy Meatballs
Lyndsay Burginger

Creamy Meatballs

Creamy Meatballs

Creamy Meatballs

These creamy meatballs are the perfect weeknight dinner to enjoy with your entire family. You'll want to make a double-batch.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine Northern European
Servings 8 servings


  • 2 lbs ground beef
  • 2 eggs, beaten
  • 1 cup milk
  • 1 cup breadcrumbs
  • 1/2 onion, minced
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ground black pepper
  • 3 Tbsp butter

For the Gravy

  • 2 Tbsp butter
  • 5 Tbsp flour
  • 4 cups beef broth
  • 1/4 cup heavy whipping cream
  • 1 Tbsp chopped parsley


  • In a large bowl mix together with your hands the ground beef, eggs, milk, breadcrumbs, onions, salt, ginger, nutmeg, allspice and black pepper. Knead to incorporate with your hands and roll into walnut size balls.
  • Meanwhile heat the butter over medium in a large cast iron skillet. Add meatballs (in batches if necessary) and cooked until browned on all sides and no longer pink in the middle. Remove to a plate.
  • To the pan and add the remaining butter and melt. Whisk in the flour and cook 2 minutes, whisking. Add in the beef broth, and boil for 1 minute. Reduce heat to low and add the heavy cream and stir. Add the meatballs back into the pan and eat through. Sprinkle with parsley and serve.


Use a thermometer to make sure the meatballs reach an internal reading of 165.
These meatballs make fantastic leftovers.

Perfect Pairing

Summer meals are the best.