If you’re craving a warm, comforting dinner that tastes rich and satisfying but is still easy enough for a weeknight, these meatballs in creamy leek sauce are exactly what you need. They’re tender, juicy, and simmered gently in a silky sauce layered with sweet sautéed leeks. From the very first bite, you’ll taste how all those simple ingredients come together to create something truly special.
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I absolutely love recipes that build flavor step by step, and this one does it beautifully. First, finely chopped leeks are mixed into the beef meatballs, which keeps them moist and adds a delicate sweetness. Then, sliced leeks cook slowly in butter to form the base of the sauce. As a result, every bite is creamy, savory, and packed with depth. Served over fluffy rice, it’s hearty, cozy, and guaranteed to bring everyone back for seconds.
And honestly?
These are RIDIC-ULICIOUS!
Table of contents
Why You’ll Love This Recipe
- Easy one-skillet dinner
- Cozy comfort food flavor
- Budget-friendly ingredients
- Great for meal prep
- Family-approved meal
Ingredients
Meatballs
- 1 lb ground beef
- 1 large leek, finely chopped
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- ¼ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
Creamy Leek Sauce
- 2 tbsp butter
- ½–1 leek, thinly sliced
- 2 tbsp flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp onion powder
- Salt and pepper to taste
For Serving
- 2–3 cups cooked white rice
- Fresh parsley (optional)
How to Make Meatballs in Creamy Leek Sauce
1. Prep the Leeks
Slice leeks lengthwise and rinse between layers to remove dirt. Finely chop one leek for the meatballs and thinly slice another for the sauce.
2. Mix the Meatballs
In a bowl combine:
- ground beef
- chopped leeks
- garlic
- breadcrumbs
- egg
- milk
- Parmesan
- salt, pepper, Italian seasoning
Mix gently just until combined so the meatballs stay tender.
3. Shape
Roll mixture into 1½-inch balls and set aside.
4. Brown
Heat a skillet over medium heat and brown meatballs on all sides, about 8 minutes total. Remove and set aside.
5. Build the Sauce
In the same skillet:
- Melt butter
- Add sliced leeks
- Cook 4–5 minutes until soft
- Whisk in flour and cook 1 minute
6. Make It Creamy
Slowly whisk in beef broth. Simmer until thickened, then stir in:
- heavy cream
- Dijon mustard
- onion powder
- salt and pepper
7. Finish
Return meatballs to skillet and simmer 10–15 minutes until cooked through and tender. Serve over rice and spoon extra sauce on top.
Tips for Perfect Meatballs
- Let mixture rest 5 minutes before rolling.
- Use 80/20 beef for best flavor.
- If sauce thickens too much, add broth.
Flavor Variations
- Add mushrooms for earthy richness
- Stir in Gruyère cheese for a French-style twist
- Add paprika + Worcestershire for deeper flavor
- Serve over noodles or mashed potatoes
Storage + Reheating
Fridge: up to 4 days
Freezer: up to 3 months
Reheat: warm gently with broth or cream added
FAQ
Can I make these ahead of time?
Yes. Brown meatballs and refrigerate up to 2 days, then simmer in sauce.
Can I substitute ground turkey?
Yes. Add 1 tablespoon olive oil for moisture.
Do leeks have to be sautéed first?
Yes. Cooking them softens texture and enhances sweetness.
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Meatballs in Creamy Leek Sauce
Ingredients
Meatballs
- 1 lb ground beef
- 1 leek chopped
- 2 cloves garlic minced
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- ¼ cup Parmesan
- 1 tsp salt
- ½ tsp pepper
- 1 tsp Italian seasoning
Sauce
- 2 tbsp butter
- 1 leek sliced
- 2 tbsp flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 tsp Dijon
- salt + pepper to taste
For Serving
- cooked rice or pasta or mashed potatoes
Instructions
- Trim off root ends and dark green tops. Slice leeks lengthwise, rinse between layers to remove dirt, then pat dry. Finely chop one leek for the meatballs and thinly slice for the sauce. In a small bowl mix the breadcrumbs and milk.
- In a large mixing bowl combine: ground beef, chopped leek, minced garlic, bread crumb mixture, egg, parmesan cheese, salt, pepper and italian seasoning
- Mix gently with your hands just until combined. Do not overmix or the meatballs may become dense.
- Roll mixture into 1½-inch balls and place on a plate or tray. You should get about 16–20 meatballs depending on size.
- Heat a large skillet over medium heat. Lightly oil if needed. Add meatballs in a single layer and cook 6–8 minutes, turning every 1–2 minutes, until browned on all sides. They do not need to be fully cooked yet. Transfer to a plate and set aside.
- In the same skillet, melt butter over medium heat. Add sliced leeks and cook 4–5 minutes until soft, fragrant, and lightly golden. Stir occasionally so they don’t brown too fast.
- Sprinkle flour over the leeks and whisk continuously for 1 minute to cook out the raw flour taste. The mixture will look thick and slightly paste-like.
- Slowly pour in beef broth while whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens and becomes smooth, about 2–3 minutes.
- Stir in: heavy cream, Dijon mustard, thyme, salt and pepper
- Simmer gently 2–3 minutes until the sauce becomes silky and slightly thickened.
- Return browned meatballs (and any juices from plate) to the skillet. Spoon sauce over them, reduce heat to medium-low, and simmer uncovered 10–15 minutes until meatballs are fully cooked and tender.
- Spoon cooked rice into bowls, top with meatballs, and drizzle generously with creamy leek sauce. Garnish with parsley if desired.
Notes
Notes
- If sauce gets too thick, add a splash of broth or cream.
- If sauce is too thin, simmer a few extra minutes.
- Meatballs are done when internal temp reaches 160°F.
- This recipe doubles easily for meal prep.