Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Stir baked meatballs into a rich cream sauce for this classic meatball recipe. Serve over noodles or with mashed potatoes for a meal or with toothpicks for a crowd-pleasing meatball appetizer recipe.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • In a mixing bowl soak the bread crumbs in 2/3 cup half-and-half for 5 minutes. Add egg, onion, parsley, salt, ginger, and nutmeg. Add ground meats; mix well. Shape into 1- to 1-1/4-inch meatballs.

  • In an ungreased shallow baking pan bake meatballs in a 350°F oven for 15 to 20 minutes or until internal temperature reaches 160°F. Drain well on paper towels.

  • Meanwhile, melt butter in a large skillet over medium. Stir in flour. Stir in the remaining half-and-half, the broth, and coffee crystals. Cook and stir until thickened and bubbly. Add meatballs to skillet and heat through, about 1 minute. Makes 8 servings.

To keep warm:

Transfer mixture to a 4- to 6-quart slow cooker. Cover and keep warm on low or warm setting up to 2 hours.

Nutrition Facts

269 calories; fat 16g; cholesterol 100mg; saturated fat 8g; carbohydrates 9g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 3g; protein 21g; vitamin a 437.3IU; vitamin c 3.7mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 5.2mg; vitamin b6 0.4mg; folate 27mcg; vitamin b12 1.8mcg; sodium 376mg; potassium 391mg; calcium 76mg; iron 2.5mg.