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Peppery Sage Meatballs in Cream Sauce
Rated 5.0 stars by 1 users
Category
Beef, Lamb & Pork
Makes
4 servings
Active Time
30 minutes
Total Time
45 minutes
Calories
490
Creator
Culinary Genie
Beef and pork meatballs seasoned with 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
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⅓ cup plain panko bread crumbs or gluten-free panko bread crumbs
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⅓ grated Pecorino Romano cheese or Parmesan cheese or vegan Parmesan cheese
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1 large egg, beaten or 3 tablespoons vegan eggs (such as JUST Egg)
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4 teaspoons Peppery Sage Seasoning Blend, divided
-
2 tablespoons butter or vegan butter
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¼ cup all-purpose flour or gluten-free all-purpose flour
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¾ cup no salt added chicken bone broth
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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 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 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.
Notes
Serving Suggestion: Serve over Olive Oil Garlic Mashed Potatoes.
Nutrition
Serving Size
1 serving
Calories 490,
Total Fat
33 g,
Saturated Fat
16 g,
Cholesterol
175 mg,
Sodium
380 mg,
Carbs
15 g,
Fiber
0 g,
Sugar
2 g,
Protein
29 g