Summary

Ingredients

• 500 g minced meat, beef and pork mixed (or from poultry)
• 0.5 ½ bun, soaked
• 1 egg (s)
• 1 tablespoon mustard
• 2 tablespoon parsley, chopped
• some marjoram
• salt and pepper
• some oil, for frying

For the sauce:

• 1 tablespoon, heaped butter
• 1 tablespoon, leveled flour
• 1 small onion (s), finely diced
• 100 ml white wine
• 300 ml stock your choice
• 100 ml cream
• 180 g cheese, finely diced (to taste)
• 1 bay leaf
• 1 chilli pepper (s), fresh or chilli flakes
• salt and pepper

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Instructions

1. Knead the ingredients for the albondigas well in a bowl and season to taste. Shape the mixture into small balls and fry lightly in a pan.
2. Heat the butter in a saucepan, fry the onion and add the flour (roux), stir well. Slowly add the white wine, then the broth (meat / chicken / vegetables, to taste). Keep stirring and finally add the cream, bay leaf and chilli. Simmer on a low flame for 10 minutes. Now add the cheese (Gouda / Roquefort or mixed) and when it is melted, add the meatballs. Let them stand for about 10 minutes (depending on size), stirring occasionally. Season the sauce to taste and serve hot.
3. As a side dish e.g., pasta or baguette.