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Weeknight • Pork

Creamy Lemon Herb Meatballs

These irresistibly tender meatballs are simmered in a luscious, bright, and herby lemon-cream sauce.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Creamy Lemon Herb Meatballs

Who doesn't love a good meatball? And when they're swimming in a dreamy, fragrant sauce like this? Pure weeknight magic! Our Creamy Lemon Herb Meatballs are deceptively easy to make but taste utterly gourmet. Serve them over pasta, rice, or with some crusty bread to sop up every last drop of that amazing sauce. Prepare for happy sighs at the dinner table!

Ingredients

Yield: 4 servings

For the Meatballs

  • 1 lb ground pork (or a mix of pork and beef)
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil, for frying

For the Sauce

  • 1 tbsp unsalted butter
  • 1 small shallot, finely minced (or 1/4 small onion)
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
  • Salt and pepper to taste

Preparation

  1. Step 1

    In a medium bowl, gently combine all meatball ingredients (ground pork, breadcrumbs, Parmesan, egg, 2 cloves minced garlic, 1 tbsp parsley, salt, pepper). Do not overmix. Form into 1-inch meatballs (about 18-20).

  2. Step 2

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.

  3. Step 3

    Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced shallot and cook until softened, about 2-3 minutes. Stir in the remaining 1 clove minced garlic and cook for 1 minute until fragrant.

  4. Step 4

    Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly, about 2 minutes.

  5. Step 5

    Stir in the heavy cream, lemon juice, 1 tablespoon fresh parsley, and thyme. Bring to a gentle simmer and cook for 2-3 minutes, until the sauce thickens slightly.

  6. Step 6

    Return the cooked meatballs to the skillet, coat them in the sauce, and let them warm through for 1-2 minutes. Taste and adjust seasoning with salt and pepper. Serve immediately over pasta, rice, or mashed potatoes.

Tips

  • To keep meatballs tender, avoid overmixing the meatball mixture. Gentle handling is key!
  • If you don't have fresh herbs, use 1/2 teaspoon dried parsley and 1/4 teaspoon dried thyme in the sauce.
  • For an extra vibrant sauce, add a tiny pinch of lemon zest along with the lemon juice.

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