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These Meatballs in Cream Sauce are truly a family favorite and are full of nutrition. They’re packed with shredded potatoes, carrots, and onions.
Featured with this recipe
- Ingredients in Meatballs in Cream Sauce
- What to Serve with Meatballs
- Swedish Meatballs vs. Meatballs in Cream Sauce
- Steps to Perfectly Shaped Meatballs
- How to Store Leftovers
- Additions and Substitutions
- Frequently Asked Questions
- More Meatball Recipes
- How to Make Meatballs in Cream Sauce
- Aunt Bessie Meatballs Recipe
These hearty Meatballs in Cream Sauce are a family favorite. My dad’s aunt created this recipe, lovingly referred to our family as “Aunt Bessie Meatballs”. They’re packed with delicious beef and all sorts of vegetables. So not only does it make a pound of beef stretch farther, you can feel good about feeding them to your kids. They’re easy, delicious and so good for you!
Ingredients in Meatballs in Cream Sauce
This hearty dish is sort of like Swedish meatballs, where the balls are covered in a rich, creamy gravy. You can serve them as an appetizer or alongside your favorite veggies as a healthy and delicious dinner. Here’s all you need:
For the Meatballs:
- Ground beef – You can use ground turkey meatballs, Italian sausage, ground veal or ground pork, or combine ground beef with a mixture of any meat.
- Carrot – for this recipe you’ll need about three large carrots, shredded
- Potato – I like to use one large russet potato, and use a box grater to shred it raw.
- Yellow onion – one large onion, also finely grated
- Egg – one large egg is needed to bind the meat mixture together with the rest of the ingredients.
- Bread crumbs – use your favorite flavor or plain bread crumbs.
- Red pepper flakes – to taste. A little bit goes a long way so start with just a pinch and go from there.
- Salt and pepper – about a teaspoon salt and half teaspoon black pepper, or to taste
For the Sauce:
- Cream of chicken soup – one can of condensed soup, or make your own with our yummy homemade cream of chicken soup recipe.
- Cream of mushroom soup – want homemade? We got you covered with this yummy homemade cream of mushroom soup that tastes better than any condensed canned variety.
- Sour cream – half cup of your favorite brand, or you can substitute plain Greek yogurt.
- Milk – whole or 2% works great, or for a more creamy texture, you can add in a splash of heavy cream.
- Paprika – I love to stir in paprika for a smoky flavor and beautiful color in the sauce. You can also add a dash of allspice,
- Salt and pepper – to taste
- Fresh parsley – for garnish
What to Serve with Meatballs
You can serve a bowl of these tasty meatballs in sauce all on their own as an appetizer or alongside your favorite veggies or side dishes:
- Serve over egg noodles or plain rice. Pasta or rice round out this meal perfectly.
- Easy Garden Vegetable Rice, or Lemon Rice for an added zip of flavor.
- Maybe you’re in the mood for a quick Stovetop Rice Pilaf with Orzo. The possibilities are endless.
- You can serve with a side of Dijon mustard for dipping.
Swedish Meatballs vs. Meatballs in Cream Sauce
This recipe is very similar to our Swedish Meatballs made in the Instant Pot. However with this recipe, the sauce is more like a country gravy in flavor and texture, where the Swedish meatballs recipe is more of a rich brown gravy made with Worcestershire sauce, beef broth and other spices to make it more savory than this creamy meatball sauce.
Steps to Perfectly Shaped Meatballs
- First, make sure to mix meatball ingredients together in a large bowl until just combined.
- Then, use a cookie scoop to get each ball the same size. If necessary, roll in your hands until smooth.
- Next, place in a 9 x 13 baking dish or large casserole that has been lightly greased with olive oil. They’ll fit snugly together, and that’s okay. They’ll still cook all the way through.
- Bake for 25-30 minutes until they’re deep brown and cooked all the way through.
- Meanwhile, whisk ingredients for the sauce together in a medium sized mixing bowl until creamy.
- Remove meatballs from the oven. Pour sauce evenly over the meatballs.
- Return meatballs to the oven and bake for another 15-20 minutes until the sides are bubbly. You can also simmer them in a skillet over medium heat for a few minutes.
How to Store Leftovers
Make sure the meatballs are cooled completely before storing. Then pack them in an airtight container and keep in the refrigerator for up to five days. You can freeze the meatballs too! They’ll stay fresh in a freezer bag for up to two months. Thaw completely in the fridge before heating in a saucepan or in the oven in a baking sheet.
Additions and Substitutions
- To make Italian meatballs, add a handful of parmesan cheese and crushed tomatoes into the meatloaf mix.
- Use tomato sauce or a little tomato paste to add extra flavor.
- Simmer in the crockpot to keep them warm for a long period of time.
- If you need a thicker gravy, whisk a little butter and a couple tablespoons of flour together in a sauce pan to create a roux, then add to the milk mixture and simmer and stir until thickened.
Frequently Asked Questions
You do need egg; the purpose is the hold the shape of the meatball. This recipe calls for one egg, and that really is all you need. Too much egg is not necessary.
Typically, egg is the best binder for meatballs. A small amount of egg goes far. Another great binder is a bit of breadcrumbs.
If using frozen pre-made meatballs, you can brown the uncooked meatballs in a sauté pan before adding them to the sauce. But for these, you should cook them in the oven before adding the sauce.
Read more: 25+ Traditional (& Easy) Sunday Dinner Ideas (+ meal plans)
More Meatball Recipes
Several of our delicious meatball recipes can incorporate Aunt Bessie’s version of meatballs. Check out some of these options, and consider the substitution to make the meal even healthier and more filling.
- Sweet and Spicy Slow Cooker Meatballs are sure to be a crowd favorite. Sweet with a little kick, they’re perfect for game day or any day!
- Crock Pot Sweet and Sour Meatballs are great for a weeknight meal when you don’t have a lot of time but you want to make something your family is going to love.
- Easiest Instant Pot Meatballs definitely live up to their name. No browning or sautéing. Just throw them in and be amazed by the results.
How to Make Meatballs in Cream Sauce
Aunt Bessie Meatballs
Equipment
Ingredients
Meatballs
- 1 pound ground beef
- 3 carrots shredded
- 1 large potato shredded (raw)
- 1 yellow onion grated
- 1 egg
- 1/2 cup bread crumbs
- red pepper flakes to taste
- salt and pepper to taste
Sauce
- 10.5 ounces cream of chicken
- 10.5 ounces cream of mushroom
- 1/2 cup sour cream
- 1 cup milk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Mix meatball ingredients together.
- Roll into large meatballs and place in a lightly greased 9 x 13 baking dish or large casserole (you will have to put them pretty close together and that's okay).
- Bake for 25-30 minutes.
- Whisk sauce ingredients together in a medium sized mixing bowl until creamy.
- Remove meatballs from the oven. Pour sauce evenly over the meatballs.
- Return meatballs to the oven and bake for another 15-20 minutes (or until sides are hot and bubbly).
- Serve over rice or mashed potatoes.
Notes
- Boiled green beans
- Boiled broccoli
- Roasted asparagus
- Roasted brussels sprouts
- Roasted zucchini
- Roasted squash
- Roasted sweet potato
These are delicious! My whole family loves them!
Love a good meatball recipe! Great flavors in the sauce. Thank you!
These look great. Probably because it is an old recipe, the sauce is pretty high fat, but I think it would be easy to bring that down if you like by using low fat sour cream, at least 2% milk, and low fat soups. Or even use one of the easy from scratch dry soup mixes that are mixed with milk or water.
Great ideas– it is a VERY old recipe and I know back then they didn’t have the substitutions we have now. Greek yogurt would also probably be a great substitution 🙂
I was searching through your recipes for something with ground beef and came across this one. We made it for dinner tonight and it was delicious – perfect for a cool autumn evening. We needed to use up some potatoes so we put them over mashed potatoes instead of rice. My family loved it. Thanks!
No- -it's regular milk. Sorry I wasn't clear on that. After you empty out the cream of mushroom or cream of chicken use one of those cans to measure the milk.
Is it evaporated milk for the sauce ingredient?
I made this for dinner tonight. It was excellent! It will be a repeat meal for sure sometime. Thank you!
I seared some chicken last night and then baked it in the oven for 20-30 minutes until it was cooked through and then used the sauce recipe that you have on here and poured it over the chicken, cooked it all for another 15 min or so. We used the extra sauce to pour over our mashed potatoes. It was a delicious and easy meal. Thanks for the Recipe. Can't wait to try the meatballs.
My comment is for Laura, yes you can freeze meatballs and cook them later. My recommendation is to line a cookie sheet with parchment paper and spray it and then make your balls and put them on the cookie sheet, freeze til frozen then place in a freezer bag. With the date on it and what's inside. I do that because I freeze cookie dough that way too.
This looks good! After you make the meatballs could you freeze them and bake them later?
These look delicious. I am going to try these this week. Thanks for all of the great recipes.
I love hiding veggies in my meat too! I do it all the time with my meatloaf with shredded carrots and zucchini! And my kids gobble it up and don't even know they are eating it! ;o) I'm definitely putting this one on my menu! THX!!