What’s up, Hungry People!

Today we’re diving deep into the magical world of Harry Potter. If you remember Molly Weasley, the ultimate comfort-food queen of the Wizarding World, then you’re in for a treat. As Mr. Weasley once said, “If you can get away before seven, Molly’s making meatballs.”

Mrs. Weasley doesn’t just feed your stomach; she feeds your soul. Known for her endless servings and holiday packages bursting with homemade goodness, her cooking is as laden with love as it is with flavors. Harry couldn’t resist her cooking, and neither will you.

For Molly Weasley’s meatballs, we’ll be using mutton—ground lamb meat, to be precise. She serves them up with a simple onion sauce, made with love and onions from the Weasley’s own garden (post-de-gnoming, of course). And you have a variety of options to lay these meaty orbs upon: fresh egg noodles, rice, or even mashed potatoes if you’re feeling like some extra comfort.

Here’s What You Need

Mutton: The star of the show, providing the base for the meatballs. Mutton brings a unique, rich flavor.
Green Onions: Adds a mild onion flavor and a pop of color to the meatballs.
Bread Crumbs: Help bind the meatballs together and add a soft texture.
Fresh Parsley: Brings a fresh, herbaceous note to both the meatballs and the sauce.
Egg: Acts as a binder, holding all the meatball ingredients together.
Ground Cloves: Adds a subtle spiciness and depth to the meatballs.
Butter: Used for frying the meatballs and as the base for the onion sauce.
Chicken Broth: Adds moisture and flavor to the onion sauce.
Onion: Finely diced, these form the bulk of the sauce, adding sweetness and texture.
Flour: Helps to thicken the onion sauce, giving it a smoother consistency.
Salt & Pepper: Basic seasoning to enhance all other flavors.
Egg Noodles: The vehicle for the sauce and meatballs; they soak up that delicious onion sauce.

Let’s Cook!

First things first, combine that mutton with green onions, bread crumbs, an egg, and a sprinkle of parsley. As Mrs. Weasley might say, “It’s just like making a potion, but tastier!”

With a figurative swish and flick of your wand—or, you know, a spoon—shape the meat mixture into Galleon-sized balls. No need to consult Gringotts; you’ll know it when you see it.

Next, we’ll go Accio butter! Melt a pat in a skillet and gently add the meatballs. Brown them on all sides.

Since we’re using lamb, a meat that cooks well over medium heat, be as gentle as a house-elf when turning them. We don’t want them to fall apart before they’ve firmed up.

Onions: The Root of All Flavor

Once the meatballs are set aside, don’t vanish that skillet grease or the lingering butter. It’s time for a little Wingardium Leviosa to levitate those chopped onions into the pan. Stir ’em around before adding your chicken broth like it’s a dose of Pepperup Potion.

To thicken this brew, whisk in some flour. Don’t be alarmed if the sauce looks a bit chunky at first; it’ll smooth out as you stir. Personally, I like my onion sauce with a little texture, just like Molly would’ve made it.

Molly Weasley’s Meatball Mastery Tips

Choosing Your Meat: If you can’t find mutton, ground lamb is a good substitute. It’s usually easier to find and offers a similar flavor profile.
Spice Balance: If ground cloves aren’t your thing, you can also use a pinch of nutmeg or allspice for a slightly different yet magical flavor.
Browning Meatballs: When frying the meatballs, resist the urge to flip them too soon. Let them form a crust first; this makes turning easier.
Butter and Grease: After frying your meatballs, the leftover butter and meat drippings are gold; they give your sauce an extra layer of flavor.
Onion Size: The finer you chop your onions, the smoother your sauce will be. If you prefer a chunkier sauce, a rougher chop works too.
Thickening The Sauce: If your sauce isn’t thickening as you’d like, let it simmer a bit longer. But remember, it will continue to thicken as it cools.
Pasta Alternatives: While egg noodles are classic, feel free to serve these meatballs over rice or mashed potatoes for a different take.
Storing Leftovers: These meatballs and sauce hold up well in the fridge for up to three days. Reheat gently to avoid drying out.

The Finishing Spell: “Enjoy!”

Finally, just return those meatballs to their onion sauce hot tub and reheat until they’re swimming in oniony goodness. I can just imagine Mr. Weasley walking through the door after a long day tinkering with Muggle artifacts at the Ministry of Magic, greeted by this cozy, magical meal.

“I see a light in the kitchen. Let us not deprive Molly any longer of the chance to deplore how thin you are.” – Albus Dumbledore, HBP

With Molly Weasley’s meatballs now on your dinner table, you’ll feel like you’ve just Apparated straight into the Weasley’s cozy kitchen. Between the magic of the spices and the homey touch of that onion sauce, it’s a dinner worth coming home to—even if you’ve had a long day battling dark forces at the Ministry of Magic.

Trust me, the entire red-headed fam would approve, and let’s be honest, so would Harry. Enjoy your feast, Hungry People!

Molly Weasley’s Meatballs | Harry Potter Inspired Recipes

The Starving Chef

Indulge in the magic of the Wizarding World with Molly Weasley's meatballs served with a homemade onion sauce and egg noodles.

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Prep Time 30

Cook Time 20

Total Time 50

Course Fictional Feasts

Cuisine Harry Potter Inspired

Servings

Equipment

Ingredients

16 oz mutton
½ cup green onion chopped
1 cup bread crumbs
3 tablespoons fresh parsley + more for topping
1 egg
¼ teaspoon ground cloves
4 tablespoons butter
1 cup butter
1 cup chicken broth
1 cup onion finely diced
3 tablespoons flour
salt & pepper to taste
egg noodles for serving

Instructions

In a small bowl, combine the mutton with the bread crumbs, green onions, ground cloves, egg, parsley, salt, and pepper until the breadcrumbs are fully incorporated.
Form the meat into small balls, using about three tablespoons of meat per ball. Melt two tablespoons of butter in a skillet over medium heat while you prepare the meatballs.
Cook the egg noodles according to the package instructions.
Add the meatballs to the skillet and turn them frequently to brown on all sides, roughly one minute per side. Remove the meatballs from the skillet and set them aside.
Without cleaning the skillet, add the remaining butter. Add the finely diced onions to the pan and stir until they have browned. Pour in the chicken broth and stir well.
To thicken the sauce, sprinkle the flour over the top and whisk it in until the sauce reaches your desired consistency.
Return the meatballs to the skillet and let them simmer to reheat. Serve the meatballs and sauce over a bed of egg noodles, rice, or mashed potatoes. Eat like a Weasley and enjoy!