Meatballs in mustard sauce This dish is ideal for lovers of expressive meat and cream sauces. The meat meatballs come out delicate and aromatic, and the mustard sauce perfectly balances sharpness and sweetness. You can serve a ready dish with potato purée or porridge. Pickled or canned cucumbers will also fit perfectly here.
Before you get cook, make sure you have the following ingredients in your fridge.
Meatballs:
- 500 g of my rhythm,
- 50 g of breadcrumbs,
- 1 egg,
- ½ small onion,
- 2 cloves of garlic,
- 2 tablespoons of granular mustard,
- ½ teaspoon salt,
- ½ teaspoon of black pepper,
- ¼ teaspoon of white pepper,
- ½ teaspoon of dried sage,
- ½ teaspoon of dried dill,
- 2 tablespoons of finely chopped parsley.
Sos:
- 200 ml of cream 36 percent,
- 100 ml of chicken or vegetable broth,
- 100 g mustard,
- ½ onion,
- 2 cloves of garlic,
- ½ teaspoon salt,
- ½ teaspoon of black pepper,
- ½ teaspoon of white pepper,
- 1 pinch of nutmeg.
Additionally:
- parsley for decoration,
- butter and oil for frying.
Prepare meatballs. Combine all ingredients in a bowl to obtain a uniform consistency. Put the mixture in the fridge for a few hours so that the flavors combine. Form small meatballs and put them on the tray. Heat 2 tablespoons of butter and 1 tablespoon of oil in a frying pan. Fry meatballs in batches, on all sides, for nice browning. Remove them and set aside.
Prepare the sauce. Fry the chopped onion and garlic in the same pan. Add cream and broth. Cook to thicken for about 10 minutes. Add all other sauce ingredients, including mustard. Mix to complete connection, and then add the previously prepared meatballs. Continue cooking for another 5 minutes.
Serve the meatballs in mustard sauce, decorated with chopped parsley.
Sources: Terazpoczy.pl
See also:
Iconic Swedish rolls. Sweets stole the hearts of gourmets
Brilliant patties for a party snack. They taste best for borscht
You don’t need cream or butter for these faworki. A simple recipe, always comes out
