Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 3 rolls, stale
- Water for soaking
- 1 ½ kg minced meat
- 3 egg (s)
- salt and pepper
- oil for frying
- 3 cups cream
- 2 cups cream cheese
- 4 teaspoon broth, instant
- 4 onion (s), cut into thin rings
Print Recipe
Pin Recipe Instructions
- Prepare a meat dough from the soaked and squeezed rolls, the minced meat and the eggs. Season the mixture with salt and pepper and form meatballs. Put the raw meatballs in a baking dish or the Römertopf.
- Now mix the cream, the processed cheese, the broth, pepper, salt and the onions cut into thin rings into a sauce, bring to the boil and then pour over the meatballs. Keep everything nice and cool and let it steep overnight.
- The next day, put everything in the oven at 200 ° C and cook covered for 30 minutes. Then remove the cover (lid or foil) and cook for another 20 minutes.
- Spaetzle or fresh baguette go well with this.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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