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Meatballs in a delicate white sauce without tomato offer a refined variation. This high protein mediterranean family dish is a fresh, lighter carnivore option for weeknight dinners.
In a large bowl, gently mix ground beef, ground pork, breadcrumbs soaked in milk, egg, grated Parmesan, parsley, half of the diced onion, sea salt, black pepper, and nutmeg until just combined—do not overwork.
Shape the mixture into 16 small meatballs (about 1.5 inches wide) for even cooking.
In a large skillet, heat olive oil and butter over medium heat. When the oil is shimmering, add the meatballs in batches, browning them on all sides (about 5 minutes per batch). Remove browned meatballs and set aside.
In the same pan, add the remaining diced onion and sauté until translucent over medium-low heat (about 3 minutes), scraping any browned bits.
Return meatballs to the pan. Pour in chicken broth, bring to a gentle simmer, then cover and cook on low heat for 12–15 minutes until the meatballs are cooked through. Remove lid for last 3 minutes to reduce sauce slightly if desired.
Taste and adjust seasoning before serving. Serve meatballs with some pan sauce and fresh parsley.
