Peppery Sage Meatballs in Cream Sauce
Culinary Genie
4 servings
30 minutes
45 minutes
490
American
Beef, Lamb & Pork
Beef and pork meatballs seasoned with Culinary Genie Salt-Free Peppery Sage Seasoning Blend, baked and simmered in a creamy pepper sage sauce. Can be made gluten, dairy and egg-fee with simple omissions and/or swaps.
Ingredients
½ pound 85% lean ground beef
½ pound ground pork
⅓ cup plain panko bread crumbs or gluten-free panko bread crumbs
⅓ grated Pecorino Romano cheese or Parmesan cheese or vegan Parmesan cheese
1 large egg, beaten or 3 tablespoons vegan eggs (such as JUST Egg)
4 teaspoons Salt-Free Peppery Sage Seasoning Blend, divided
2 tablespoons butter or vegan butter
¼ cup all-purpose flour or gluten-free all-purpose flour
¾ cup no salt added chicken bone broth
1 cup half & half or non-dairy milk of choice
Directions
Preheat oven to 375°F. In large bowl, combine first 5 ingredients and 2 teaspoons Salt-Free Peppery Sage Seasoning Blend; salt as desired. Mix until just combined.
Form into 24 (1½-inch) meatballs. Place on a parchment lined baking sheet. Bake until internal temperature reaches 165°F on an instant-read food thermometer, about 15 minutes. Remove from oven and set aside.
In a medium saucepan over medium heat, drain meatball drippings from baking sheet into pan. Add butter. When sizzling, whisk in flour. Cook, whisking constantly, 2 minutes or until a medium blonde color.
Whisk in broth and remaining 2 teaspoons Salt-Free Peppery Sage Seasoning Blend. Bring to a simmer, whisking frequently. Whisk in half & half; simmer until thickened. Salt as desired.
Add meatballs to sauce. Continue cooking, stirring frequently, until meatballs are heated through.