Delicious Meatballs in Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
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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