Meatballs in Herb Cream Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 egg (s)
- 2 onion (s), red
- 250 ml chicken broth
- 250 ml white wine
- 250 ml sour cream
- Tablespoons herbs, TK 8 herb mixture
- 250 g breadcrumbs
- 2 cloves garlic,
- salt and pepper
- mustard
- Marjoram, dried
- lemon peel
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with the breadcrumbs, egg, pressed garlic, mustard, salt and pepper. Use a tablespoon to always take the same-sized portions out of the mixture and form balls.
- Heat some oil in a non-stick pan and gradually fry the balls over medium heat for about 4 minutes until golden brown. Drain on kitchen paper.
- Divide the red onion into eighths and place in the same pan
- roasted golden brown. First deglaze with wine, then pour in the broth and cook for 10 minutes without a lid until the liquid is completely liquid
- is reduced by half. Mix in the sour cream well beforehand (prevents flaking) and stir in quickly.
- Now add the meatballs with the herb mixture again and simmer for another 10 minutes until the sauce is creamy.
- Possibly add a little zest from half a lemon.
- Ribbon noodles or just baguette go well with this.
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