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Golden brown beef meatballs seared in a skillet with crispy edges, chopped parsley, and pan juices pooling underneath.
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Cowboy Butter Meatballs

These Cowboy Butter Meatballs are juicy, pan seared beef meatballs tossed in a rich buttery sauce with garlic, Dijon, lemon, and a touch of heat. Easy to make in one skillet and packed with bold flavor, they’re perfect for dinner, appetizers, or serving over rice or mashed potatoes.
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 6
Calories: 683kcal
Author: Joanna Cismaru

Equipment

Ingredients

Meatballs

  • 2 pounds ground beef
  • ½ cup plain breadcrumbs
  • ½ cup Parmesan cheese grated
  • ¼ cup yellow onion finely grated
  • 2 cloves garlic minced
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 3 tablespoons olive oil for frying

Cowboy Butter Sauce

  • 8 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons beef broth low sodium
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • In a large bowl, combine 2 pounds ground beef, ½ cup breadcrumbs, ½ cup grated Parmesan, ¼ cup grated onion, 2 cloves minced garlic, 1 egg, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika. Mix gently until just combined.
    process shots showing how to make cowboy butter meatballs.
  • Form into 1½ inch meatballs.
    process shots showing how to make cowboy butter meatballs.
  • Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add the meatballs in batches and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a plate.
    process shots showing how to make cowboy butter meatballs.
  • Reduce heat to medium. In the same skillet, melt 8 tablespoons butter. Add 3 cloves minced garlic and cook for 30 seconds.
    process shots showing how to make cowboy butter meatballs.
  • Stir in 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 tablespoon lemon juice, 2 tablespoons broth, ½ teaspoon red pepper flakes, ½ teaspoon dried thyme, and ½ teaspoon paprika. Simmer for 1 to 2 minutes until slightly thickened and glossy.
    process shots showing how to make cowboy butter meatballs.
  • Return the meatballs to the skillet and toss gently to coat. Let simmer for 2 to 3 minutes so the sauce clings and pools.
    process shots showing how to make cowboy butter meatballs.
  • Sprinkle with 2 tablespoons chopped parsley and serve immediately.

Notes

  1. Don’t overmix the meatball mixture or they’ll turn out dense instead of tender. Mix just until combined.
  2. Finely grate the onion instead of chopping so it blends into the meat and keeps the meatballs extra juicy.
  3. Brown the meatballs in batches so they sear properly instead of steaming in the pan.
  4. Use a large skillet so there’s enough room for the meatballs to cook evenly.
  5. If the sauce thickens too much, add a splash of beef broth to loosen it.
  6. Taste the sauce before adding extra salt since the Parmesan and Worcestershire already add seasoning.
  7. These meatballs reheat well. Store in the fridge for up to 3 days and warm gently on the stove.

Nutrition

Serving: 1serving | Calories: 683kcal | Carbohydrates: 13g | Protein: 32g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 184mg | Sodium: 762mg | Potassium: 533mg | Fiber: 1g | Sugar: 4g | Vitamin A: 992IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 4mg
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