If you’re standing in the kitchen around 6:00 PM wondering what to make for dinner, these creamy parmesan meatballs might just save the night. Juicy, flavorful meatballs simmered in a rich parmesan cream sauce—this is one of those meals that feels cozy and comforting but is actually simple enough for a busy weeknight.
This recipe is also incredibly versatile. Serve it over rice, pasta, mashed potatoes, or with a side of crusty bread to soak up every drop of that creamy sauce. It’s a family favorite that always disappears fast.
These creamy parmesan meatballs pair perfectly with:
These creamy parmesan meatballs are a cozy, flavor-packed dish that feels indulgent but is simple enough for a weeknight meal. Juicy, perfectly seasoned meatballs are seared until golden, then finished in a velvety garlic parmesan cream sauce that’s perfect for spooning over pasta, rice, or crusty bread. It’s a comforting, family-friendly recipe that comes together quickly while delivering big flavor.
In a large bowl, combine all meatball ingredients. Mix until fully combined, being careful not to over mix.
Use an ice cream scoop to form golf ball–sized meatballs.
Heat 1 tablespoon of cooking oil in a large pan over medium heat.
Add meatballs to the pan and cook for about 10 minutes, rotating occasionally until browned on all sides. Remove and set aside.
In the same pan, add the chopped onion and cook until translucent. Stir in the garlic and Italian seasoning and cook for an additional 2 minutes.
Pour in the red wine and allow it to simmer until reduced by about half.
Add Worcestershire sauce and Dijon mustard, stirring well to combine. Pour in the heavy cream and bring the sauce to a gentle simmer.
Stir in the parmesan cheese until melted and smooth. Return the meatballs to the pan, cover, and let simmer for about 10 minutes, or until meatballs are fully cooked.
Season with salt and pepper to taste, garnish with fresh parsley, and serve.
