Beef mince meatballs with creamy sauce
4 servings
35 minutes
Meatballs made from ground beef in creamy sauce are a refined dish of European cuisine, combining the tenderness of beef with a rich creamy flavor. Its origins trace back to traditional Swedish meatballs, where meat is mixed with aromatic spices and baked to a golden crust. The taste of these balls is soft, velvety, with light citrus notes from lemon zest and the spiciness of nutmeg. Serving them in a thick creamy sauce makes them particularly appetizing and ideal for pairing with mashed potatoes or pasta. This dish is perfect for family dinners or festive gatherings, delighting guests with its sophistication and warmth of home cooking.
1
Chop the onion finely.
- Onion: 1 piece
2
Fry it until it becomes soft and transparent.
- Onion: 1 piece
3
Put the onion in the fridge to cool it well.
- Onion: 1 piece
4
Add onion, eggs, salt, pepper, nutmeg, zest, breadcrumbs, and oil to the minced meat.
- Onion: 1 piece
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Lemon zest: 1 teaspoon
- Breadcrumbs: 60 g
- Butter: 30 g
5
Mix well.
6
Form small balls.
7
Preheat the oven to 200ᵒC. Place the balls on a baking sheet and put them in the oven for 15 minutes.
8
Take the balls out of the oven in 15 minutes.
9
Heat the cream in a water bath until hot.
- Heavy cream: 125 ml
10
Mix hot cream and hot broth.
- Heavy cream: 125 ml
- Bouillon: 500 ml
11
Carefully place the meatballs in a deep baking dish. Pour the broth and cream mixture over them. And send to the oven for another 20 minutes.
- Bouillon: 500 ml
- Heavy cream: 125 ml
12
Take the balls out of the oven and pour the sauce into a separate container.
13
Melt the butter in a pan, add 2 tablespoons of flour, and lightly toast the flour for one minute.
- Butter: 30 g
- Wheat flour: 2 tablespoons
14
Add the creamy sauce to the pan and simmer on low heat until thickened. The finished sauce should be thick. The meatballs are ready.