French · Italian

Meatballs au Poivre Linguini with Cognac Cream Sauce

Name: Meatballs au Poivre Linguini with Cognac Cream Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: French, Italian
Ingredients: ⅓ cup milk; 1 large egg, beaten; 1 tsp dried tarragon; 1 tsp garlic powder; 1 tsp onion powder; 1 ½ tsp kosher salt; ¼ tsp black pepper; 1 ½ lbs. ground sirloin; ⅓ cup Parmesan cheese, grated; 2 TBSP olive oil, for frying; ½ cup panko breadcrumbs; 2 tsp smooth Dijon mustard; 1 medium clove garlic, minced; to taste kosher salt, for the sauce and pasta water; ½ tsp dried tarragon; 4 TBSP cold unsalted butter, divided; 1 large shallot, finely diced, about ½ cup; 1 TBSP whole peppercorns, black or mixed color, coarsely crushed; ½ cup brandy or cognac; 1 TBSP green peppercorns, drained, optional; 1 ¼ cups unsalted beef stock; ¾ cup unsalted chicken stock; 1 cup heavy whipping cream; 1 tsp Worcestershire sauce; 2 tsp smooth Dijon mustard; optional Parmesan cheese, for garnish; 12 oz. linguini pasta; 1 cup reserved pasta water, as needed; optional Italian parsley, chopped, for garnish

I have a weakness for a good peppercorn cream sauce, especially when there’s a splash of cognac involved. Instead of saving that lovely French steakhouse flavor for a steak dinner, I wanted to give meatballs a turn. I love dreaming up dishes I haven’t come across on the internet—that kind of creativity is something I strive for here at One Recipe Two Cultures. These generous Parmesan meatballs simmer in the sauce until tender, picking up the warmth of crushed peppercorns, Dijon and tarragon. Served over linguini, they bring French bistro inspiration to a comforting Italian-American meatball dinner. I especially like dragging a forkful of pasta through the sauce before adding a bite of meatball—there’s no reason to leave the best part behind.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇫🇷 French

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This recipe brings Italian-style Parmesan meatballs together with the bold French flavors of steak au poivre. Cognac, crushed peppercorns, Dijon and tarragon create a rich cream sauce that turns the meatballs and linguini into an elegant comfort-food dinner.

Why These Flavors Work

Peppercorns, Dijon and cognac provide the sharp, aromatic character of French steak au poivre, while Parmesan meatballs and linguini add an Italian comfort-food foundation. Beef and chicken stocks deepen the savory flavor, and cream, butter and tarragon round out the peppery sauce.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Peppercorn Meatball Stroganoff over Egg Noodles (2 servings)

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COOKING MODEMeatballs au Poivre Linguini with Cognac Cream Sauce

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

To make the meatballs, add the panko and milk to a large mixing bowl and let stand for 5 minutes. Add the egg, Dijon, Parmesan, tarragon, garlic powder, onion powder, kosher salt and black pepper and mix. Add the ground sirloin and mix well, making sure not to overwork the meat.

STEP 2

Shape the mixture into 8 round meatballs, approximately 3 inches round. Heat a large sauté pan over medium-high heat and add the olive oil. Brown the meatballs in two batches until browned on all sides, 4 to 6 minutes per side. They do not need to be cooked through yet because they will finish cooking in the sauce. Transfer the meatballs to a clean plate. Remove all but 1 tablespoon of the pan drippings, leaving the browned bits in the pan.

STEP 3

Reduce the heat to medium. Add 2 tablespoons of the butter, garlic and shallot and cook until tender, 2 to 3 minutes. Add the crushed black peppercorns and stir for 30 seconds. Remove the pan from the burner and add the cognac. Return it to the burner and simmer for 2 to 3 minutes, scraping up the browned bits, until the cognac is reduced by about half. Do not ignite the cognac.

STEP 4

Add the beef stock and chicken stock. Bring to a simmer and cook uncovered for 10 minutes, or until the liquid has reduced to about 1 cup and tastes concentrated rather than watery. This is a very important step for building deep flavor.

STEP 5

Meanwhile, bring a large pot of salted water to a boil and add the linguini. Cook until al dente according to the package directions. Reserve 1 cup of the salted pasta water, then drain the linguini.

STEP 6

Lower the sauce to a gentle simmer and stir in the cream, Dijon, tarragon and Worcestershire sauce. Add the drained green peppercorns now if using. Return the meatballs and any juices on the plate to the sauce and simmer gently over low heat for about 15 to 20 minutes, or until the centers reach 160 degrees F and the sauce coats the back of a spoon.

STEP 7

Add the remaining 2 tablespoons of cold butter to the sauce and swirl it in. Garnish with Parmesan cheese and parsley if desired. Serve over linguini or rice, or serve as an appetizer.

How to Make Meatballs au Poivre with Cognac Cream Sauce

Make the Panade

Soak the panko in milk for 5 minutes.

Mix the Meatballs

Mix in the egg, Dijon, Parmesan and seasonings, then gently add the ground sirloin.

Shape and Brown

Form 8 meatballs and brown them in two batches; set them aside before they are cooked through.

Build the Cognac Base

Cook butter, garlic, shallot and peppercorns, then safely add and reduce the cognac.

Reduce the Stocks

Add both stocks and simmer uncovered until reduced to about 1 cup.

Cook the Linguini

Boil until al dente, reserve 1 cup pasta water and drain.

Finish the Sauce and Meatballs

Add cream, Dijon, tarragon, Worcestershire and optional green peppercorns, then simmer the meatballs to 160 degrees F.

Swirl in the Butter

Finish with the remaining cold butter, garnish and serve.

Recipe Guidance

Storage

When possible, refrigerate the meatballs and sauce separately from the linguini in airtight containers within 2 hours. Use within 3 to 4 days.

Reheating

Warm the meatballs and sauce gently in a covered skillet over low heat with a splash of unsalted stock or cream. Stir occasionally and heat leftovers to 165 degrees F. Reheat linguini separately with a spoonful of water, then combine just before serving.

Make Ahead

Shape the uncooked meatballs up to 1 day ahead and keep them tightly covered in the refrigerator. The cognac and stock base may also be prepared 1 day ahead; refrigerate it, then reheat gently and add the cream, Dijon, tarragon, Worcestershire, meatballs and finishing butter before serving.

Serving Suggestions

Serve the meatballs and sauce over linguini or rice, or offer the meatballs as an appetizer. Finish with optional Parmesan and chopped Italian parsley.

Mary’s Introduction

Why These Flavors Work