Meatballs with Cream Sauce

I offer a recipe for how to cook meatballs with a creamy sauce. Delicate, as if airy, very tasty … they can be served with mashed potatoes for lunch or with pasta for dinner.

Summary

Ingredients

• Chicken fillet – 250 Gram
• Lean Pork Pulp – 250 Grams
• Onions – 2 Pieces
• Loaf or white bread – 100 grams
• Milk – 200 Milliliters
• Salt, black pepper, spices – To taste
• Cream 10% – 450 Milliliters (for sauce)
• Hard cheese – 150 grams (for the sauce)
• Garlic – 2-3 Cloves (for the sauce)
• Sweet Bulgarian pepper – 1 Piece (for sauce)
• Greens – To taste (for the sauce)
• Young Saffron – 1 Pinch (for sauce)
• Salt – 1 Pinch (for the sauce)

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Instructions

1. Peel and finely dice the onions.
2. Soak the bread in milk for 5 minutes.
3. Grind the chicken fillet and pork in a meat grinder or blender until finely ground.
4. Add the diced onions and soaked bread to the ground meat.
5. Add salt, black pepper, and spices to taste. Knead the mixture for 2–3 minutes until well combined.
6. Form the mixture into small meatballs. Grease a baking dish with oil and place the meatballs in it.
7. Bake at 180°C (356°F) for 15 minutes.
8. While the meatballs bake, prepare the cream sauce: Cut the sweet Bulgarian pepper into thin pieces, grate the hard cheese, crush the garlic cloves, and chop the greens.
9. Combine the cream with the pepper, cheese, garlic, saffron, and greens. Season with a pinch of salt and stir well.
10. Remove the meatballs from the oven and pour the cream sauce over them.
11. Return the baking dish to the oven and bake at 180°C (356°F) for 20 minutes until the meatballs reach an internal temperature of 74°C (165°F).
12. Serve the meatballs hot with the cream sauce.

Bon appetit!