This recipe comes together quickly even on a busy weeknight if you have 30 to 45 minutes to spare, depending on how quick you throw things together and how many little hands will be helping you roll the meatballs! 🙂 Meatballs are always a hit at my house and doing them in the oven is the easy solution for me since I won’t have to babysit them while they are cooking in a pan. They can easily be added to a tomato sauce but this quick mustard sauce comes together in 5 minutes and was a hit over mashed potatoes. This is also the perfect recipe to get your kids involved! From tearing the bread to pieces to doing the meatballs, they usually are pretty excited to actually be playing with food. In order to help with the proportions of your meatballs, use an ice cream scoop and then just roll them out.
Preheat the oven at 450°F. Start by shredding the bread in little pieces in a big bowl and cover with the milk, stirring so that all the bread is soaked. Add the mustard, Parmesan, salt and pepper and stir together. Add the meat and then with your hands, mix until the bread mixture is evenly spread out through the meat. You can then start rolling them out, placing them on a baking sheet covered with foil or parchment paper with a drizzle of olive oil if you wish under and over to help with the browning. Cook for 15 to 20 minutes until juices run clear. You can also finish them under the broiler a few minutes to get them golden brown.
While these little meatballs of love are cooking on their own, you can work on your side dish and your sauce.
For the sauce, in a small pan, melt the butter and cook the shallot until soft, 2 to 5 minutes. Add the flour and stir until the flour is well incorporated, 1 minute. Add the remaining ingredients and whisk to remove all lumps. Let simmer until sauce thickens and adjust salt and pepper.
Serve the meatballs with the sauce and your choice of side. Or you can always go the classic way and serve it with a quick marinara sauce over pasta!
Bon Appétit! 🙂
Ingredients for the meatballs (makes about 24 golf size meatballs):
- 1/2 pound each of ground beef and pork or any combination you wish
- 2 slices of bread (your pick : whole wheat, white, crusted)
- 1/2 cup of milk (any kind: soy, skimmed, your pick)
- 1/2 cup of grated parmesan
- 1 tbsp of dijon mustard
- 1 tsp of salt
- 1/2 tsp of fresh ground black pepper
Ingredients for the mustard sauce:
- 1 cup of chicken or beef broth
- 1 tbsp of butter
- 1 shallot minced
- 1 tbsp of flour
- 1 tbsp of balsamic vinegar
- 1 tbsp of dijon mustard
- 1 tbsp of old fashion mustard
- Salt and pepper to taste