Description
This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
Ingredients
Units
Scale
Meatballs
- 1 pound lean ground lamb
- 1 pound lean ground beef (7% fat is preferred)
- 1 pound lean ground veal (can substitute ground pork)
- 1 1/2 cups panko bread crumbs (can use standard unseasoned breadcrumbs as well)
- 3 large eggs
- 4 tbsp olive oil (divided)
- 1 1/2 large onions
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 4-5 cloves garlic, minced (can add 2 tsp of toum instead if you have available)
- 2 1/2 tsp kosher salt + additional as needed
- 2 tsp pepper
Sauce
- 8 tbsp unsalted butter
- 8 tbsp flour
- 6 cups beef stock (can sub vegetable or chicken stock )
- 2 cups heavy cream (can sub whole milk or half and half)
- 1 tsp ground thyme
- kosher salt to taste
- ground pepper to taste
Pasta
- 1 lb egg noodle pasta
Instructions
Meatballs
- Combine your meats, eggs and breadcrumbs in a large bowl.
- Heat 2 tbsp olive oil in a large pan on medium high heat and add your chopped onions + 1 tsp kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
- Let your onion mixture cool slightly then add to your meat mixture.
- With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
- Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
- Heat a large skillet and add your remaining 2 tbsp olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
- Remove and continue until meatballs are all browned.
Sauce
- Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
- Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
- Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
- Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
- Top with fresh parsley and additional thyme if desired. Enjoy!
Notes
**You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through.
**Meatballs and sauce can be served as is without the pasta, great as an appetizer