Summary

Ingredients

• 500 g minced meat, mixed
• 1 roll
• 1 egg (s)
• 125 ml sour cream
• 200 ml milk
• 1 medium onion (s)
• 1 tablespoon parsley, freshly chopped
• 1 teaspoon coriander
• Salt and pepper, freshly ground
• Oil, for frying

For the sauce:

• 1 small onion (s)
• 1 tablespoon butter
• 200 ml white wine
• 600 ml meat broth, dark
• 2 teaspoons mustard
• 3 tablespoon tomato puree
• 2 teaspoons arrowroot flour

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Instructions

1. Chop the onion very finely, soak the roll in the milk. Mix the minced meat with the spices and onions well. Put a little more than half of it in the moulinette. Do not squeeze out the bread roll, but pluck it into the moulinette with the running milk and add the cream and the egg. Puree everything to a fine meat batter and add to the remaining minced meat in the bowl. Mix well again and shape into small balls with damp hands.
2. Heat water in a large saucepan and simmer the balls over medium heat for 30 minutes. Take out of the water with the sieve spoon, place in a bowl and let cool for 15 minutes. Then fry in a pan with a little oil on all sides until golden brown.
3. Cooking and frying help to achieve a very firm consistency for the balls (is also an ideal preparation if you want to freeze the balls) - if you normally only cook or just fry and feel more comfortable, you are of course free to do so.
4. For the sauce, halve the onion, cut into fine rings and sauté in the melted butter until translucent. Deglaze with wine, let it bubble up briefly and add meat stock. Let it boil down for about 10 minutes, then stir in the arrowroot flour, which has been stirred into a pulp with two tablespoons of water - the liquid thickens immediately. Season to taste with mustard and tomato puree as well as a little salt and pepper. If you like the sauce more “mince”, you can chop up one or two meatballs and fry them together with the onions.