Herbed Meatballs with Green Cream Sauce

Ingredients

• Ground beef or pork: 1 lb

• Breadcrumbs: 1/2 cup

• Egg: 1 large

• Garlic: 2 cloves, minced

• Salt and black pepper: To taste

• Olive oil: 2 tbsp (for pan-searing)

• Heavy cream: 1 cup

• Fresh parsley: 1 cup, tightly packed

• Fresh cilantro or basil: 1/2 cup

• Lemon juice: 1 tbsp

• Parmesan cheese: 1/4 cup, grated

Instructions

1. Form the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix gently until just combined, then roll the mixture into evenly sized meatballs.

2. Sear the Meatballs: Heat olive oil in a skillet over medium-high heat. Add the meatballs and cook, turning occasionally, for 8–10 minutes until browned on all sides and cooked through. Remove from the skillet and set aside.

3. Make the Green Herb Sauce: In a blender or food processor, combine the heavy cream, fresh parsley, cilantro (or basil), lemon juice, Parmesan cheese, and a pinch of salt. Blend until smooth and vibrant green.

4. Simmer: Pour the green sauce into the skillet over low heat and warm gently for 2–3 minutes (do not let it boil vigorously).

5. Coat and Serve: Return the cooked meatballs to the skillet, toss them gently to coat thoroughly in the creamy green herb sauce, and serve warm.