Köttbullar in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 egg (s)
- 2 tablespoon breadcrumbs
- 125 ml sweet cream
- salt and pepper
- 2 tablespoons oil
- 2 teaspoons meat stock
- 3 tablespoon roux, dark
- 4 teaspoons cranberry compote
Print Recipe
Pin Recipe Instructions
- Mix the minced meat, egg, breadcrumbs and two tablespoons of heavy cream together well. Season to taste with salt and pepper and shape into approx. 25 balls. Fry all over in the hot oil, remove and set aside.
- Pour 375 ml of water and the rest of the cream into the pan. Add the stock and bring to the boil. Stir in the roux and cook for a minute. Season the sauce with salt and pepper. Put the meatballs in the sauce and let them get hot.
- Serve with cranberries.
- This goes well with mashed potatoes or potato croquettes.
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