Name: Steak Meatballs with Creamy Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1½ lb ground steak beef (sirloin or chuck); 1 cup breadcrumbs; ½ cup milk; 1 large egg; 2 cloves garlic (minced); ½ small onion (finely grated); ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika; ½ teaspoon dried thyme; 2 tablespoons olive oil (for cooking); 2 tablespoons butter; 1 tablespoon olive oil; 1 small onion or shallot (finely chopped); 2 cloves garlic (minced); 1 cup beef broth; 1 cup heavy cream; 1 teaspoon Dijon mustard; ½ teaspoon Worcestershire sauce; ½ teaspoon black pepper; Salt (to taste); Chopped fresh parsley (optional); Mashed potatoes (rice, or pasta (for serving, optional))

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Indulge in the comforting richness of these steak meatballs bathed in a luscious creamy sauce. Each bite offers a delightful balance of juicy, tender beef infused with aromatic spices, perfectly complemented by a velvety sauce that brings warmth and elegance to your dinner table.

This dish is wonderfully versatile, whether it’s the star on your dinner plate or served lavishly over creamy mashed potatoes, fluffy rice, or your favorite pasta. It’s an ideal choice for both casual family meals and special occasions that call for something truly satisfying and memorable.

Why You’ll Love This Recipe

Juicy steak meatballs packed with flavorful herbs and spices for the perfect savory bite.
Rich and creamy sauce enhances the dish with a velvety texture and deep taste.
Versatile serving options make it an ideal meal for weeknights and special gatherings.

Ingredients

Ground steak beef (sirloin or chuck), 1½ lb (700 g): Use a quality blend for juicy, tender meatballs with rich beef flavor and fine texture.
Breadcrumbs, 1 cup: Soft or panko breadcrumbs soak up moisture to keep meatballs tender and hold their shape.
Milk, ½ cup: Moistens breadcrumbs to create a delicate binder without drying out the meatballs.
Large egg, 1: Acts as an essential binder to hold all meatball ingredients together perfectly.
Garlic cloves, 2, minced: Fresh garlic infuses meatballs and sauce with aromatic savory notes.
Small onion, ½, finely grated: Adds subtle sweetness and moisture enhancing meatball tenderness.
Salt, ½ teaspoon: Seasoning enhances the beef’s natural flavor and balances the spices.
Black pepper, ½ teaspoon: Provides a gentle heat and complexity to the meatballs and sauce.
Paprika, ½ teaspoon: Adds warmth and subtle smoky undertones to the meat.
Dried thyme, ½ teaspoon: Earthy herb that complements beef beautifully without overpowering.
Olive oil, 2 tablespoons (for cooking): Used to brown the meatballs, giving them a flavorful crust and sealing in juices.
Butter, 2 tablespoons (for sauce): Adds richness and smooth mouthfeel to the creamy sauce base.
Olive oil, 1 tablespoon (for sauce): Provides a light, fruity balance to butter in the sauce cooking process.
Small onion or shallot, 1, finely chopped: Builds a flavorful base with sweetness for the creamy sauce.
Beef broth, 1 cup: Adds depth and savory richness helping to deglaze the pan and form the sauce.
Heavy cream, 1 cup: Creates the luscious, velvety texture that envelops the meatballs.
Dijon mustard, 1 teaspoon: Brings sharpness and a slight tang enhancing the sauce’s flavor profile.
Worcestershire sauce, ½ teaspoon: Adds umami complexity and a hint of sweetness to the creamy sauce.
Salt and pepper, to taste: Final seasoning adjustments to balance the sauce perfectly.
Fresh parsley, chopped (optional garnish): Adds a fresh herbaceous lift and vibrant color for serving.

Instructions

Prepare the Meatball Mixture: Begin by soaking the breadcrumbs in milk to soften them, which ensures tender meatballs. Next, combine the ground steak, soaked breadcrumbs, egg, garlic, grated onion, and seasonings in a large bowl. Mix gently to combine without overworking the meat, keeping the texture light and juicy.
Shape into Meatballs: Roll the mixture into evenly sized medium meatballs, ensuring they are compact but not too dense. Uniform sizing promotes even cooking and a consistent, juicy bite throughout.
Cook the Meatballs: Heat olive oil in a large skillet over medium heat and brown the meatballs by turning them regularly. This crust seals in juices and enhances flavor. Cook for 8–10 minutes until golden on all sides and cooked through, then transfer them to a plate to rest.
Create the Creamy Sauce: In the same skillet, melt butter with olive oil and sauté finely chopped onion or shallot until translucent and soft. Add minced garlic and cook briefly to release its aroma. Pour in beef broth to deglaze, scraping up browned bits for depth. Simmer to reduce slightly, then stir in heavy cream, Dijon mustard, Worcestershire sauce, and season with salt and pepper. Allow the sauce to thicken gently over low heat for a rich, velvety finish.
Combine Meatballs with Sauce: Return the cooked meatballs to the pan, spooning the luxurious sauce over them. Let everything simmer together for 3–5 minutes so the meatballs absorb the sauce flavors and warm through, creating a harmonious dish.
Serve and Garnish: Serve the steak meatballs generously topped with creamy sauce. Garnish with fresh parsley for a bright contrast in color and flavor. Pair with mashed potatoes, rice, or pasta for a hearty, comforting meal.

You Must Know

For extra depth, add a splash of white wine or brandy before the beef broth when making the sauce.
To enrich the sauce, stir in grated Parmesan cheese just before serving for a cheesy twist.
If desired, substitute thyme with rosemary or oregano to customize the herb profile.

Storage Tips

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to keep the sauce creamy and meatballs tender. The meatballs also freeze well for up to 2 months.

Serving Suggestions

Serve these steak meatballs with creamy sauce over fluffy mashed potatoes for a classic comfort meal, or try them with buttered egg noodles or steamed rice. A side of sautéed greens or a crisp salad balances the richness.

Professional Tips

Use a mixture of sirloin and chuck for a perfect fat ratio that keeps meatballs juicy.
Do not overmix the meatball mixture to avoid tough meatballs; gentle folding is key.
Brown the meatballs thoroughly for maximum flavor from caramelization.
Simmer the sauce slowly to avoid curdling the cream and to develop richness.

FAQs

Can I use other ground meat for these meatballs?: Yes, ground pork, veal, or a blend can be used but will alter the flavor and texture slightly.
How do I keep meatballs from falling apart?: Ensure breadcrumbs are soaked in milk and use egg as a binder, mixing gently without over handling.
What is the best way to reheat the meatballs?: Reheat gently in the creamy sauce over low heat to retain moisture and flavor.
Can I prepare meatballs in advance?: Yes, meatballs can be formed earlier and refrigerated or frozen before cooking.
What can I substitute for heavy cream in the sauce?: Full-fat coconut milk or half-and-half can be alternatives but will slightly change the flavor and texture.
Is it possible to make this recipe gluten-free?: Use gluten-free breadcrumbs to adapt the recipe accordingly.