Spiced Meatballs with Creamy Mustard Sauce
Juicy, spice-kissed meatballs paired with a rich and tangy mustard cream sauce.
Ingredients
8 oz ground beef
1 egg
¼ cup Parmesan cheese, grated
1 tsp coarse sea salt
1 tsp cracked black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp crushed red pepper flakes
¼ tsp coriander seeds, lightly crushed
¼ tsp dill seeds or dried dill
¼ tsp mustard powder
1 Tbsp butter (for cooking)
For the Creamy Mustard Sauce:
½ cup heavy cream
1 Tbsp Dijon mustard
1 Tbsp butter (for sauce)
Salt and pepper, to taste
Macronutrients
Protein: 60g
Fat: 120g
Carbs: 11g
Preparation
In a bowl, combine the ground beef (8 oz) with the egg (1), grated Parmesan cheese (¼ cup), coarse sea salt (1 tsp), cracked black pepper (1 tsp), garlic powder (½ tsp), onion powder (½ tsp), smoked paprika (½ tsp), crushed red pepper flakes (¼ tsp), coriander seeds (¼ tsp), dill seeds or dried dill (¼ tsp), and mustard powder (¼ tsp). Mix gently until just combined. Form the mixture into small meatballs, about 1 to 1½ inches in diameter.
Heat a skillet over medium heat and melt the butter (1 Tbsp) for cooking. Add the meatballs to the skillet and cook, turning occasionally, for about 8–10 minutes until browned on all sides and cooked through. Remove the meatballs and set aside.
In the same skillet, melt the butter (1 Tbsp) for the sauce over medium heat. Stir in the heavy cream (½ cup) and Dijon mustard (1 Tbsp). Simmer the sauce gently for 3–4 minutes until slightly thickened, seasoning with salt and pepper to taste.
Plate the Montreal meatballs and spoon the creamy mustard sauce generously over the top. Serve hot, optionally garnished with fresh herbs.
Juicy seasoned beef meatballs served with a bold, buttery mustard cream sauce.
SATURDAY 250823