Italian Meatballs in Cream Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oven-baked meatballs made from beef and pork, simmered in a rich tomato cream sauce with heavy cream and pancetta. A comforting Italian main course that takes about two hours to prepare.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 22- 9 ounces ground beef
- 9 ounces ground pork
- 1 large egg
- 3 tablespoons bread crumbs
- ¾ cup freshly grated parmesan cheese
- 1 clove garlic (minced)
- 1 tablespoon fresh parsley (finely chopped)
- ½ teaspoon salt
- 1-2 dashes black pepper
- 4-5 tablespoons milk ( I used 4 tablespoons)
- 3 tablespoons olive oil
- ½-1 shallot (chopped)
- ½ cup pancetta cubed or chopped
- 2 cups tomato passata
- ¾ cup cream whole, heavy or whipping cream
- 1 teaspoon fresh parsley (finely chopped)
- ¼ teaspoon salt
- 2 dashes black pepper
- 2-3 teaspoons parsley (finely chopped)
- 3-4 tablespoons freshly grated Parmigiano
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 291mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 61mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.