Ingredients:

  • 1 lb ground beef
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 cup unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • black pepper (for the sauce)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the 1 lb ground beef, 1/2 cup panko breadcrumbs, 1 beaten egg, 1/3 cup grated Parmesan, 2 minced garlic cloves, 1 tsp dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Gently mix with your hands until just combined; do not overwork the meat.
  3. Form the mixture into 15 uniform balls, approximately 1.5 inches in diameter. Place them on a large rimmed baking sheet and bake for 18-20 minutes until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C).
  4. While the meatballs are in their final 10 minutes of baking, place a large skillet over medium heat. Melt 1/2 cup unsalted butter until bubbling, then add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  5. Pour in 2 cups heavy cream and bring to a gentle simmer. Let it bubble softly for 3-5 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Lower the heat to low. Gradually whisk in 1 1/2 cups freshly grated Parmesan cheese, adding a handful at a time and stirring constantly until smooth and glossy.
  7. Season the sauce with 1/4 tsp salt, black pepper, and 1/4 tsp ground nutmeg.
  8. Gently fold the baked meatballs into the sauce and toss lightly to coat each meatball fully. Garnish with 2 tbsp fresh parsley and a bit of lemon zest before serving.