Meatballs with Cauliflower in Light Sauce
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cauliflower
- salt
- 1 pinch (s) nutmeg
- g 1,000 minced meat, half and half
- breadcrumbs
- 2 egg (s)
- Fat for frying
- 2 large onion (s), finely diced
- 50 g butter
- 50 grams flour
- 1 dash milk or cream for the roux
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with the onion cubes, eggs, breadcrumbs and spices and knead well. Do not be stingy with the spices - there is nothing worse than meatballs that are too fluffy. Try the minced meat once or let it taste and season it if necessary. Shape the minced meat dough into meatballs (also called meatballs or balls) as you like. Fry well on both sides in portions in a hot pan. Keep fried meatballs warm and fry the next batch.
- Wash the cauliflower, separate the florets and cook in salted water, firm to soft, depending on your taste - but at least 20 minutes. Drain the cauliflower florets well and collect the cooking water - 1/4 liter is required.
- Make a roux from the collected cooking water (a ready-made light sauce would of course also do it, but is not quite as tasty). To do this, melt the butter in a saucepan and gradually stir in the flour until it has completely combined with the fat. Then stir in 1/4 liter of cauliflower boiling water with milk or stock. Bring to the boil once, then season with salt and pepper and nutmeg.
- Arrange the meatballs with the cauliflower and sauce on plates and serve immediately.
- Boiled potatoes go well with this, but also mashed potatoes. A quick and tasty meal for every day.
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