🍽️ Creamy Garlic Herb Meatballs with Golden Potatoes 🧄🌿
📝 Description:
This rich, savory dish pairs juicy, herb-packed meatballs with a velvety garlic cream sauce and crispy golden potatoes roasted with aromatic herbs. It’s a comforting, indulgent dinner that feels both rustic and gourmet—perfect for cozy nights or impressing guests.
⏱️ Prep Time:
20 minutes
🔥 Cook Time:
25 minutes
🍽️ Servings:
Serves 4
🔥 Calories per Serving:
Moderate to High (approx. 550–700, depending on portion sizes and ingredients)
🛒 Ingredients:
For the Meatballs 🍖:
- 1 lb ground beef and/or pork (50/50 blend recommended)
- 1 egg
- ½ cup breadcrumbs
- 2 tablespoons chopped fresh parsley 🌿
- 2 cloves garlic, minced 🧄
- ½ small onion, grated or finely chopped
- Salt & black pepper, to taste
For the Creamy Garlic Herb Sauce 🍶:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
For the Golden Potatoes 🥔:
- 1 lb baby potatoes, halved
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon herbs (thyme, rosemary, or a mix)
👩🍳 Instructions:
1. Prepare the Potatoes:
- Preheat oven to 425°F (220°C).
- Toss halved baby potatoes with olive oil, salt, pepper, and herbs.
- Spread on a baking tray and roast for 25–30 minutes, flipping halfway, until golden and crispy.
2. Make the Meatballs:
- In a large bowl, mix the ground meat, egg, breadcrumbs, parsley, garlic, onion, salt, and pepper until just combined.
- Form into 1.5-inch meatballs (about 12–16 total).
- In a large skillet over medium heat, sear the meatballs in a little oil for 8–10 minutes, turning to brown all sides. Remove and set aside.
3. Prepare the Creamy Sauce:
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Stir in Dijon mustard and heavy cream. Simmer for 3–4 minutes, until slightly thickened.
- Add parsley, salt, and pepper. Return meatballs to the sauce, cover, and simmer on low for 8–10 minutes, or until cooked through.
4. Serve:
- Plate the meatballs with a generous spoonful of creamy garlic sauce.
- Add golden roasted potatoes on the side.
- Garnish with extra parsley and a sprinkle of Parmesan if desired.
💡 Notes & Tips:
- Lighter Option: Use half-and-half instead of heavy cream, or try Greek yogurt (add off heat).
- Make it Gluten-Free: Use GF breadcrumbs and check mustard/cream labels.
- Flavor Boost: Add a splash of white wine to the sauce before adding the cream.
- Make Ahead: Both meatballs and potatoes can be prepped a day in advance.
- Storage: Keeps in fridge for up to 3 days. Sauce thickens when cold—just reheat with a splash of broth or cream.
🍴 Nutritional Info (Estimated per Serving):
- Calories: 600–700
- Protein: 25–30g
- Carbohydrates: 25–35g
- Fat: 40–50g
- Fiber: 3–4g
- Sodium: ~700mg (adjustable with seasoning)
🌿 Health Benefits:
- Protein-Packed: Keeps you fuller longer and supports muscle repair.
- Herbs & Garlic: Offer anti-inflammatory and antioxidant properties.
- Potatoes: Provide fiber, potassium, and slow-digesting carbs.
- Iron & B Vitamins: From the meat, support energy and immune function.
❓Q & A:
Q: Can I bake the meatballs instead of pan-searing?
A: Yes! Bake at 400°F (200°C) for 18–20 minutes, or until golden and cooked through. Then finish in sauce.
Q: Can I substitute the cream?
A: For a lighter version, use half-and-half or unsweetened oat/soy cream. Coconut milk works for a different flavor.
Q: What can I serve with this besides potatoes?
A: Try buttered noodles, rice, steamed green beans, or crusty bread to soak up the sauce.
Q: Can I freeze it?
A: Yes, freeze cooked meatballs and sauce separately for up to 2 months. Reheat gently to avoid splitting the cream.
Q: Can I make it dairy-free?
A: Use olive oil or dairy-free butter, and swap the cream for coconut or almond-based alternatives. Omit or sub the Dijon if needed.