Creamy Parmesan Meatballs

These Creamy Parmesan Meatballs are rich, cozy, and packed with flavor. The juicy, tender meatballs are made with a simple milk-soaked breadcrumb mixture and simmered in a velvety garlic Parmesan Dijon sauce. Served over Knorr Cheddar Broccoli Rice, it’s the perfect balance of creamy, cheesy, and comforting—ideal for busy weeknights when you want something homemade without the hassle!

For the Meatballs:

• 1lb ground pork or chicken

• 1/2 cup breadcrumbs (panko or regular)

• 1/4 cup milk

• 1/2 cup grated Parmesan cheese

• 1 egg

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, chopped

• Red pepper flakes (optional)

• 1 tsp Maille Dijon mustard

• 1 tsp Worcestershire sauce

• 1/2 tsp smoked paprika

• 1 tbsp grated onion (or ½ tsp onion powder)

• Salt and pepper, to taste

For the Creamy Parmesan Sauce:

• 2-3 tbsp butter

• 1 tbsp flour

• 1/2 onion, finely diced

• 1 tsp smoked paprika

• Salt & pepper to taste

• 2 tsp fresh thyme

• 2 cloves garlic, minced

• ½ cup dry white wine (optional)

• 1/2 cup chicken broth (made with Knorr Chicken Bouillon)

• 1/2 cup heavy cream (room temp)

• 1 tbsp Dijon mustard

• Juice and zest from ½ lemon

• Pinch of nutmeg (optional)

• Freshly grated Parmesan cheese (to taste, about ½ cup)

• Chopped fresh parsley (for garnish)

For the Rice:

• 2 packages Knorr Cheddar Broccoli Rice

• 1 tbsp butter

• 1 cup milk

• 2 cups broccoli florets, steamed 

Instructions:

1. In a small bowl, combine the breadcrumbs and milk. Let soak for 5 minutes. You want it to have the texture of wet sand. 

2. In a large mixing bowl, combine ground pork, soaked breadcrumbs, Parmesan, egg, garlic, parsley, red pepper, Dijon mustard, Worcestershire sauce, smoked paprika, grated onion, salt, and black pepper. Mix until just combined—don’t overwork the meat!

3. Roll into 1-inch meatballs (about 15-18 total).

4. Heat 1 tbsp olive oil in a large skillet over medium heat.

5. Add the meatballs in a single layer and cook for 3-4 minutes per side, turning gently until browned all around. Remove from the pan and set aside.

6. In the same skillet, melt 2 tbsp butter. Saute the diced onion with salt, pepper, and smoked paprika until soft. Add in the garlic and fresh thyme, cook for another 30 seconds. 

7. Sprinkle in 1 tbsp flour, stirring constantly for 1 minute to cook out the raw flour taste.

8. Deglaze the pan with wine, scraping up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes.

9. Slowly whisk in Knorr chicken broth until combined. Repeat with the heavy cream.

10. Add Dijon mustard, parmesan, smoked paprika, salt, and pepper. Stir and simmer for 2-3 minutes until slightly thickened. Taste and adjust seasoning as needed.

11. Return the meatballs to the skillet, spooning the sauce over them.

12. Cover and let simmer on low for 8-10 minutes, until the meatballs are fully cooked (internal temp 165°F).

13. While the meatballs simmer, prepare the Knorr Cheddar Broccoli Rice according to package directions.

14. Once the rice is done, combine it with steamed broccoli florets. Serve and enjoy!

    
    

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4 - 6