Meatballs with Tarragon Mustard Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 roll, stale OR:
- Breadcrumbs
- 1 onion (s), chopped
- salt and pepper
- marjoram
- 1 egg (s)
- possibly tarragon
For the sauce:
- 4 tablespoon mustard, medium hot
- 4 tablespoon honey
- 1 cup crème fraîche with herbs
- 1 bunch tarragon, fresher, chopped
- possibly dried tarragon
- salt and pepper
- Dill and / or nutmeg
- Paprika powder
- possibly water or broth
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Knead a dough from minced meat, onion, soaked, squeezed bread roll or breadcrumbs, egg and spices, shape meatballs out of them and fry them.
- Stir the rest of the ingredients vigorously and take the meatballs out of the pan and pour on the sauce, if necessary dilute a little with water or broth and season to taste, then put the meatballs back in.
- This goes well with rice and a green salad!
- Tip: the sauce can also be served cold!
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