These meatballs, drizzled with cream sauce, are light, juicy, and quick to disappear. You can also serve them as a main course, with mashed potatoes, lingonberry sauce, and quick-pickled cucumbers.



Cream Sauce


Instructions Checklist
  • Meatballs:

    Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.

  • Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.

  • Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.

  • Cream sauce:

    Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.

Reviews (1)

31 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Oh so good! This is a perfect winter comfort food dish, not to heavy and so flavorful. I served this with cranberry sauce it was a great refreshing acid to cut the creaminess of this dish, and smashed new potatoes. I actually used Half Ground Beef and Half Turkey to cut some calories, they came out perfect. My Husband and I are not much a fan of ground turkey, but you couldn't even taste it!