Summary

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

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Instructions

1. If using bread roll, soak in water for 1-2 minutes then squeeze dry. In a bowl, combine 500 g minced meat, the bread or breadcrumbs, 1 chopped onion, 1 egg, salt, pepper, marjoram, and tarragon if using. Mix until well combined.
2. Shape the mixture into meatballs of roughly equal size.
3. Heat a pan over medium-high heat. Fry the meatballs for 8-10 minutes, turning occasionally, until cooked through. For pork meatballs, ensure internal temperature reaches 63°C (145°F); for chicken, 74°C (165°F).
4. Remove meatballs from pan. Add water or broth to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes and season to taste.
5. Return meatballs to the pan to coat with sauce, or serve the sauce separately.
6. Serve with rice and a green salad.
7. The sauce can also be served cold if desired.