AuthoradminThis recipe can double as an appetizer or full meal. If serving as a meal then plate over rice or pasta. Double or triple this recipe to feed a hungry party crowd!
in a large bowl, with clean hands, combine all of the ingredients for the meatballs. Make sure everything is well incorporated.
Have a sheet pan handy, roll 1 1/2 inch meatballs and set them onto the baking sheet.
Over a medium flame, heat the olive oil and 1 tbsp of the butter in a 12 inch cast iron skillet or dutch oven. In batches brown the meatballs on all sides. Place cooked meatballs on a clean plate.
Once all the meatballs have been browned, whisk the rest of the butter with the flour. Whisk in the broth, cream, Worcestershire, and wine. Cook until the sauce has a chance to thicken a bit. Add salt and pepper to taste. Place the meatballs back in the pot, stir and simmer for a few minutes until the meatballs are hot. Top finished meatballs with more chopped fresh parsley & serve immediately.
Ingredients
Directions
in a large bowl, with clean hands, combine all of the ingredients for the meatballs. Make sure everything is well incorporated.
Have a sheet pan handy, roll 1 1/2 inch meatballs and set them onto the baking sheet.
Over a medium flame, heat the olive oil and 1 tbsp of the butter in a 12 inch cast iron skillet or dutch oven. In batches brown the meatballs on all sides. Place cooked meatballs on a clean plate.
Once all the meatballs have been browned, whisk the rest of the butter with the flour. Whisk in the broth, cream, Worcestershire, and wine. Cook until the sauce has a chance to thicken a bit. Add salt and pepper to taste. Place the meatballs back in the pot, stir and simmer for a few minutes until the meatballs are hot. Top finished meatballs with more chopped fresh parsley & serve immediately.
