Summary

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

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Instructions

1. 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.
2. 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.
3. Divide the red onion into eighths and place in the same pan
4. 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
5. is reduced by half. Mix in the sour cream well beforehand (prevents flaking) and stir in quickly.
6. Now add the meatballs with the herb mixture again and simmer for another 10 minutes until the sauce is creamy.
7. Possibly add a little zest from half a lemon.
8. Ribbon noodles or just baguette go well with this.