Meatballs in Cucumber and Onion Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 roll, stale
- 1 egg (s)
- 1 onion (s)
- 1 teaspoon butter
- salt and pepper
- 2 tablespoon oil (sunflower oil)
- mustard
- 4 pickled cucumber (s)
- 2 onions)
- 1 cup crème fraîche
- 1 teaspoon mustard
- 1 tablespoon tomato paste
- 100 ml white wine
- 1 teaspoon flour
- salt and pepper
- Cucumber liquid
Print Recipe
Pin Recipe Instructions
- Soak the roll in water and squeeze it out. Peel the onion, dice it finely and sauté in the butter until translucent. Knead a meat dough from minced meat, squeezed bun, onion and egg. Season well with mustard, salt and pepper.
- Shape the mixture into 8 meatballs. Fry them in oil on both sides until crispy brown. Then take it out of the pan.
- Peel the onions, cut into strips and sauté in the remaining frying fat until translucent. Also cut the pickles into strips and add to the pan. Scatter the flour over it and let it sweat a little.
- Deglaze with wine and a little cucumber water, stir in creme fraiche, mustard and tomato paste and cook for 5 minutes. Put the meatballs in the sauce and let them steep for 10 minutes.
- Boiled potatoes go well with it.
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