Italian Style Meatballs with Mustard Sauce

Satisfy your craving for comfort food with these hearty Italian beef meatballs in a creamy mustard sauce made with Lactantia® Lactose Free 2% Milk and Lactantia® Lactose Free 35% Whipping Cream.
  • 20 mins prep20 mins prep
  • 20 mins cook20 mins cook
  • 4 servings4 servings

Ingredients

Meatballs

  • 1 lb lean ground beef
  • 4 slices white bread, crust removed and chopped up into small pieces
  • ½ cup Lactantia® Lactose Free 2% Milk
  • 1 egg, beaten
  • ¼ cup parsley, chopped
  • 1 clove garlic, chopped
  • ½ cup breadcrumbs
  • 2 tsp Italian spices
  • ¼ tsp salt

Mustard Cream Sauce

  • 3 tsp cornstarch
  • 1 tbsp olive oil
  • ½ cup chicken stock
  • ½ cup Lactantia® Lactose Free 2% Milk
  • ½ cup Lactantia® Lactose Free 35% Whipping Cream
  • 2 tbsp Dijon mustard
  • 2 tsp grainy mustard
  • 1 tbsp fresh thyme

Instructions

  1. Preheat the oven to 400°F.
  2. In a medium sized bowl, mix together Lactantia® Lactose Free Milk, lightly beaten eggs and the bread.
  3. Add in the ground beef, garlic, parsley, breadcrumbs, Italian spices and salt. Mix until well incorporated.
  4. Form the mixture into 12 meatballs and place on a parchment-lined baking sheet.
  5. Bake the meatballs in the oven for 15-20 minutes, until cooked through.
  6. For the mustard cream sauce, heat olive oil in a nonstick pan. Add the garlic and sauté for 1 minute. Then, add in the mustard and the chicken stock. Mix well.
  7. Add in the Lactantia® Lactose Free Milk and Lactose Free 35% Whipping Cream and let cook for another 2 minutes.
  8. Make a slurry by adding 2 tbsp of water to the cornstarch and mixing it well. Add the slurry to the sauce, while continuing to stir. Season with the fresh thyme and salt to taste.
  9. Suggest serving alongside mashed potatoes and wilted spinach. Serve 3 meatballs per person and top with the mustard cream sauce.