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Italian Meatballs In Cheesy Parmesan Sauce

Rita Arora
15 minutes
Prep Time
15 minutes
Cook Time
6 People
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ABOUT Italian Meatballs In Cheesy Parmesan Sauce RECIPE

This recipe has been adopted from the book " Essence of Seasoning" page no 57, written by Mishelin star chef Vikas Khanna. Celebrity chef Vikas Khanna gives a continental twist to delectable Indian meat-balls.

Recipe Tags

  • Festive Fun
  • Non-veg
  • Medium
  • Dinner Party
  • Italian
  • Frying
  • Snacks

Ingredients Serving: 6

  1. 3 clives garlic finally chopped
  2. 1 large egg
  3. 1/4 cup Bread crumbs
  4. 1/4 cup chopped fresh cilantro
  5. 1 1/4 cup Parmesan , divided
  6. Salt to taste
  7. Freshly ground black pepper to taste
  8. 1 pound minced chicken( 500 gm)
  9. 3 tbsp Vegetable Oil
  10. 2 cups heavy cream
  11. 1/2 cup unsalted butter , softened


  1. In a large mixing bowl, combine garlic, egg, breadcrumbs, hara dhania [coriander leaves] , 1.4 cup Parmesan cheese, salt and pepper. Add chicken and mix well.
  2. Now shape the mixture into round meatballs. Cover and keep aside.
  3. Heat oil in a large heavy bottomed frying pan over medium flame. Add meatballs, a few at a time, and saute until browned all over (takes about 5 minutes).
  4. Transfer the meatballs onto a kitchen towel to drain excess oil.
  5. To make the sauce: In a heavy bottomed pan, heat the cream over medium flame and let it come to a boil. Add butter and let it melt. Add the remaining Parmesan cheese and keep stirring to mix well.
  6. Lower the flame and add meatballs in the sauce. Cover and let the mixture simmer until the sauce thickens slightly, takes about 15 minutes. Season with salt and pepper.
  7. Transfer the meatballs with the sauce to a serving bowl. Serve with toothpicks.

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