These are not your average meatballs. Meatballs with Sage Brown Butter Sauce is an excellent way to give your meatballs an upgrade — and what’s better than tender beef covered in a sage-flavored sauce made from brown butter.
Did someone say flavor town?
Not only is this sauce made with two of my favorite ingredients — butter and garlic, but it is also flavored with fresh sage (from our garden).
Sage has an earthy taste that is slightly peppery and citrusy/lemony at the same time. Using fresh sage leaves gives you a more vibrant and less bitter flavor profile than using dried sage. It is the perfect addition to any savory dish.
The aroma from the fresh sage leaves takes this delicious brown butter sauce to new levels.
So what is brown butter?
Brown butter results when butter is simmered on the stovetop, the foam begins to dissolve, and milk solids caramelize on the bottom of your pan. You get a very flavorful melted butter with nutty notes perfect to use in a sauce and many other recipes.
Ingredients you’ll need to make the meatballs:
- At the foundation of this recipe sits the tender beef meatballs. For these meatballs, you’ll combine lean ground beef, Italian breadcrumbs, parmesan cheese, an egg, and fresh oregano.
- To season the meatballs, you’ll use paprika, black pepper, Himalayan salt, and garlic powder.
- And to make the sage brown butter sauce, you’ll need fresh sage leaves, butter, and minced garlic. You can use either unsalted or salted butter for this recipe.
How to make the meatballs:
- To start this simple recipe, you will want to chop the fresh oregano leaves finely. You’ll need 1/4 cup measured once chopped.
- Break down your ground beef into a bowl, then add the seasonings, breadcrumbs, egg, parmesan cheese, and chopped oregano.
- Mix all ingredients by hand, ensuring everything is combined.
- Form the ground beef into palm-sized meatballs and place them on a baking sheet . Bake your meatballs for 15 minutes at 350 degrees.
- While the meatballs are baking, heat a pan to medium heat. Slice your butter into smaller pieces and add the butter to the pan.
- While continuously stirring for around 3 minutes, the butter should begin to foam. Add the minced garlic and fresh sage. Continue to stir and cook for an additional 4-6 minutes. It is done when your sauce is a deep golden brown, the sage leaves are withered, and you see brown speckles at the bottom of the pan.
- Pour the sauce over your meatballs and serve.
This recipe is full of fresh flavors and is really easy to make. You can enjoy your meatballs them alone or pair them with your favorite pasta.
Can you prepare this recipe in advance?
Yes, the meatballs can be made, frozen, and rewarmed. To freeze, place the cooked meatballs on a baking sheet lined with parchment paper and allow them to cool. Place the baking sheet in the freezer and allow the meatballs to freeze for 2-3 hours. Remove them from the freezer and transfer them to a large freezer bag. They will store for up to 2 months.
You can also prepare brown butter ahead of time. Once the butter comes to room temperature and solidifies, you can place the butter in a container and freeze it for up to 2 months. Simply remelt to use.
Each juicy and moist meatball is great from the first bite to the last.
Here are a few more meatballs recipes for you to enjoy:
- French Onion Gouda Stuffed Meatballs
- Buffalo Chicken Meatball Pizza
- Italian Meatball Sub Sandwich
- Chicken Meatball Mac & Cheese
- Meatball and Mushroom Pasta