Butter Sauce Meatballs are juicy and packed with surprising flavors that bring your meatball game new levels ?!
We are talking about balls in the edible form today, folks.
What is it about meatballs that is soo exciting? I mean other than the fact that it is juicy delicious meat in a lovable ball form, and practically makes your dinner look like a thrilling game. Maybe it is the idea that spaghetti and meatballs is an Italian classic in almost all American homes, so there is the nostalgic vibe contributing to our meatball love? Either way, if food can be fun, these definitely fall in the fun category and I think the meatball has been missing in my current life. Sad story.
I cannot pretend I am an expert on making meatballs because these are the first legit meatballs I have made! And I have probably just shot any chance at credibility in the meat department of this here blog but you have to stay around and give these a chance because MEATBALLS, guys, (!!!) they are worth the risk. Not too much risk though, because there is butter involved ?. We don’t use butter much around here but when we do, it is NECESSARY.
I like taking on challenges in the kitchen and I have a man at home, so anything beef related is going to be encouraged and embraced. Obviously.
Plain old beef is lame and makes me think of cafeteria food, so I really wanted to jazz this recipe up a bit and throw in surprising ingredients that just felt right, like cashews and smoked paprika, for starters! Cashew everything is all the rage so I thought I would jump on the trendy train and give it a whirl. Smoked Paprika is basically one of my top five spices these days. You know, the standards we all tend to grab because they just feel right in almost everything. Smoked paprika is my little smokey secret weapon for adding zing because, YOLO ?and naturally, smokey flavor.
At the risk of grossing some of you out, I fully admit that hand mixing/combining the meat ingredients is therapeutic and essential. Wait NO! dont hover over the red X! You HAVE to at least try. Rough day at work? Brutal traffic? Kids being their adorable yet frustrating cute little selves? Take it out on your dinner. Therapy on a budget + dinner on the table. Life’s problems solved. *mic drop*
Love yourself and your taste buds. If not for the delicious meatball, for the butta’ sauce ?
Other Dinner Ideas:
Chicken Broccoli Mozzarella
Gnocchi Creamy Chicken Skillet
Quick Taco Chicken
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! ?
- 1lb. lean ground beef
- 4 oz. mushrooms, minced
- 1 onion, minced
- ½ c. cashews
- 1 tsp. olive oil
- 1 tsp. salt
- ½ tsp. pepper
- 1 cup panko
- 1 tsp. smoked paprika
- 1 tbsp. Worcestershire
- 2½ tbsp. butter
- 1 cup beef broth
- 2 tsp. liquid smoke
- 2 tbsp. roasted tomato pesto
- ¼ cup shredded extra sharp cheddar
- ½ tsp. salt
- 4-5 fresh basil leaves, chopped
- Add mushrooms and onion to a food processor and pulse until minced and add to large bowl with ground beef.
- Next, pulse cashews until minced and add to bowl along with Panko, salt, pepper, smoked paprika and Worcestershire
- Combine all ingredients with hands and form golf ball sized meatballs.
- To a hot large skillet (med-high heat), add 1 tsp. olive oil and sear meatballs for about 3-5 minutes or until browned on the outside. Remove the meatballs and set aside.
- Turn heat to low and add butter to skillet. Once melted, stir in beef broth slowly (it will bubble). Once combined, stir in pesto, salt and cheddar.
- Add meatballs to sauce, stirring to coat the meatballs and allow to cook on medium-low for 10-15 min or until meatballs are cooked through.
- Allow to cool for 5 minutes and serve.