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Meat: You can swap the ground beef for ground turkey, chicken, or lamb for a different flavor profile.
Dairy-free: For a dairy-free version, use coconut milk or almond milk in place of heavy cream, and skip the Parmesan in the meatballs and sauce.
Spicy: Add red pepper flakes to the creamy sauce for a bit of heat.
Vegetarian: Make the meatballs using a plant-based ground meat substitute or even a mixture of lentils, quinoa, and vegetables.
FAQ:
Can I freeze the meatballs?
Yes! You can freeze the meatballs before baking. Just shape them, place them on a baking sheet, and freeze for about 2 hours before transferring them to a freezer bag. Bake from frozen for 30-35 minutes at 375°F.
Can I make the sauce ahead of time?
Yes, the creamy sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it on the stove before serving.
Why are my meatballs dry?
To avoid dry meatballs, make sure not to overmix the meat mixture, and consider adding a little extra milk or egg to the mixture for added moisture.
How can I make the meatballs extra tender?
Try adding some grated onion or soaking the breadcrumbs in milk before mixing them into the meat. This helps keep the meatballs moist and tender.
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