Italian Meatballs in Cream Sauce

Meatballs in a cream sauce in a black pan.

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5 from 3 votes

These Italian meatballs in cream sauce are made with oven baked meatballs simmered in a flavorful tomato cream sauce.

Prep Time30

Cook Time1

Chilling Time30

Total Time2

Course: Main Dish

Cuisine: Italian

Servings: meatballs

Calories: 164kcal

Author: Rosemary Molloy

Ingredients

FOR THE MEATBALLS

9 ounces ground beef
9 ounces ground pork
1 large egg
3 tablespoons bread crumbs
¾ cup freshly grated parmesan cheese
1 clove garlic (minced)
1 tablespoon fresh parsley (finely chopped)
½ teaspoon salt
1-2 dashes black pepper
4-5 tablespoons milk ( I used 4 tablespoons)

FOR THE SAUCE

3 tablespoons olive oil
½-1 shallot (chopped)
½ cup pancetta cubed or chopped
2 cups tomato passata
¾ cup cream whole, heavy or whipping cream
1 teaspoon fresh parsley (finely chopped)
¼ teaspoon salt
2 dashes black pepper

EXTRAS

2-3 teaspoons parsley (finely chopped)
3-4 tablespoons freshly grated Parmigiano

US Customary - Metric

Instructions

FOR THE MEATBALLS

Line a baking sheet with parchment paper.
In a large bowl mix until almost combined the beef, pork, egg, bread crumbs, parmesan cheese, garlic, parsley, salt and pepper. Slowly add the milk and combine until the mixture is moist and holds together.
Form the mixture into 22 meatballs and place on the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
Pre-heat the oven to 350F/180C.
Remove the meatballs from the fridge, remove the plastic wrap and bake for 20 minutes.

FOR THE SAUCE

In a large skillet add the olive oil, chopped shallot and pancetta, cook on medium heat until the pancetta starts to brown, add the passata and cook for 10 minutes, add the cream and cook until thickened and creamy, add the parsley, salt and pepper, cook for one minute.
Remove the meatballs from the oven when done and add to the sauce, gently combine and cook for 1-2 minutes, serve immediately, topped with chopped parsley and or parmesan cheese. Enjoy!

Notes

How to store the Italian meatballs in cream sauce.

Once cooled, store in an airtight container in the refrigerator for up to 3 days. You can also store these in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the microwave or on the stovetop.

Nutrition