Köttbullar Rezept mit cremiger Rahmsauce

Grate the onion and squeeze the garlic.

In a large bowl, combine 1000 grams of minced beef, 500 grams of minced pork, 200 grams of breadcrumbs, 150 milliliters of milk, 2 fresh eggs, 20 grams of salt, and 1 teaspoon of pepper.

Knead the mixture well with your hands until combined.

Moisten your hands and form small meatballs, ensuring they are not too big.

Cover the formed meatballs with cling film and refrigerate for 2 hours.

To make the sauce, melt 40 grams of butter in a pan and add flour to create a roux.

Add 300 milliliters of beef broth to the roux and bring to a boil briefly.

Stir in 150 grams of double cream, then season with salt, pepper, 1 teaspoon of Dijon mustard, and 2 tablespoons of soy sauce.

In a separate pan, sear the meatballs with clarified butter until browned.

Transfer the seared meatballs to a preheated oven at 180 degrees Celsius and cook for 15 minutes.

Equipment Needed

Allergens