These meatballs in a garlic herb sauce are perfect as a meal or an appetizer. Bright garlic and a fragrant herb blend make them full of flavor and sure to become a favorite.
MEATBALLS WITH GARLIC HERB SAUCE
Meatballs are incredibly versatile—serve them as an appetizer with toothpicks or make them the star of a main course over rice, noodles, or mashed potatoes. This Garlic Herb Sauce version balances bold garlic with fresh and dried herbs for a rich, comforting dish.
Garlic acts as a powerful flavor booster here, giving the meatballs a lively, aromatic backbone. The sauce is creamy and herb-forward, complementing the beef without overpowering it. The method is straightforward and approachable for cooks of any skill level.
Meatballs with Garlic Herb Sauce
Recipe Type: Dinner
Author: Nikki
A savory meatball recipe finished in a creamy garlic and herb sauce—great for parties or a satisfying weeknight dinner.
Ingredients
- Meatballs:
- 2 1/2 pounds ground beef
- 3 eggs, beaten
- 2 tablespoons minced garlic
- 1 1/2 tablespoons minced onion
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup rolled oats
- 1/4 cup vegetable oil (for frying)
- Herb sauce:
- 1/4 cup butter
- 1 tablespoon minced garlic
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon fresh basil (chopped)
- 1 teaspoon fresh thyme (chopped)
Instructions
Meatballs
- In a large bowl, combine the beaten eggs, minced onion, garlic, pepper, salt, oregano, and dried thyme.
- Add the ground beef and mix gently until evenly blended. Avoid overworking the meat to keep meatballs tender.
- Stir in the rolled oats until incorporated.
- Form the mixture into 1 1/2-inch meatballs and arrange them on a cookie sheet.
- Heat a large skillet over medium-high heat and add the vegetable oil. Carefully place the meatballs into the skillet in a single layer (work in batches if needed).
- Sear the meatballs about 3 minutes per side to brown the tops and bottoms.
- Cover the skillet, reduce the heat to low, and cook for another 4–5 minutes, or until the centers are no longer pink and the meatballs are cooked through.
- Transfer cooked meatballs to a plate lined with paper towels to drain any excess oil.
Garlic Herb Sauce
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—do not let it brown.
- Pour in the heavy cream, then add the salt, chopped basil, and chopped thyme. Warm the sauce gently until thoroughly heated and slightly thickened.
- Add the cooked meatballs to the sauce and stir so they are well coated. Simmer briefly until the meatballs are warmed through and the sauce clings to them.
- Serve immediately—either as an appetizer or over rice, pasta, or mashed potatoes for a complete meal.
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Enjoy!