Meatballs in White Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 onion (s), diced
- 1 egg (s)
- salt and pepper
- Paprika powder
- 2 liters vegetable stock, instant or homemade
- 80 g butter
- 3 tablespoon, leveled flour
- 0.25 liter ¼ vegetable stock, instant or homemade
- 0.25 liter ¼ milk
- 1 small Can corn
- 1 package dumplings (mini dumplings, finished product)
- 1 packet parsley (frozen)
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Combine the minced meat, egg and onion and season. Shape the minced meat mixture into small meatballs (the balls should be the size of the mini dumplings). Bring the vegetable stock to a boil and let the meatballs simmer in the stock over a low heat. Remove with a slotted spoon, keep warm.
- Let the butter melt in the pan. Add the flour and sweat. Mix the milk with the broth, gradually deglaze the sweaty flour with it and simmer while stirring until a creamy sauce is formed. Season with salt, pepper and nutmeg. Add the corn and meatballs. Scatter parsley over the sauce.
- Cook the mini dumplings according to the instructions on the packet. Serve with the meatballs and the cream sauce.
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