Meatballs with creamy mustard sauce
4 servings
35 minutes
Meatballs with creamy mustard sauce are a harmony of softness and rich flavor. The combination of beef and pork mince creates a tender texture, while fresh parsley and spices add aromatic depth. The warm creamy gravy with grainy mustard gives the dish a piquant touch and pleasant velvety feel. These meatballs pair perfectly with young potatoes and a fresh cucumber-radish salad that adds crunchy freshness. The history of such dishes roots back to traditional home cooking, where the warmth of the hearth and family dinners were valued above all. This author’s interpretation makes the classic recipe even more refined, suitable for cozy evenings or special occasions.
1
Place the bread in a food processor and grind well. Transfer to a bowl. Add minced meat, spices, parsley, onion, and egg. Mix by hand until homogeneous. Shape into 16 balls.
- White bread: 1 piece
- Ground beef: 250 g
- Minced pork: 250 g
- Onion: 1 head
- Chicken egg: 1 piece
- Parsley: 40 g
2
Heat oil in a pan and fry the balls in batches for 10-15 minutes, constantly turning. Transfer to a plate and do not let cool.
- Vegetable oil: 2 tablespoons
3
Pour cream into a pot, add mustard, Worcestershire sauce, season, and cook on low heat for a few minutes. Serve with salad and young potatoes, drizzling the balls with sauce.
- Cream: 200 g
- Grainy mustard: 2 tablespoons
- Worcestershire sauce: to taste
4
For cucumber salad, mix sugar and vinegar until the sugar dissolves. Add cucumber and radish and stir.
- Sugar: 1 tablespoon
- Wine vinegar: 4 tablespoons
- Cucumbers: 1 piece
- Radish: 12 pieces