Buy all ingredients right below the recipe
INGREDIENTS FOR THE MEATBALLS
- 250 g minced beef
- 250 g minced pork
- 100 g breadcrumbs
- 200 ml cream (min. 30%)
- 130 g peeled onion
- 40 g butter
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 egg
- Vegetable oil for frying
INGREDIENTS FOR THE SAUCE
- 100 ml cream (min. 30%)
- 1/2 teaspoon cornstarch
- 1/2 teaspoon freshly ground pepper
- Salt
- 400 ml Knorr beef stock
INGREDIENTS FOR SERVING
- 4 tablespoons cranberry jam
- 10 parsley leaves
PREPARING THE MEATBALLS
- 1Place the breadcrumbs in a bowl, pour the cream over them.
- 2Chop the onion. Heat the butter in a pan over medium heat. Add the onion and stir constantly for 2 minutes.
- 3In a bowl, mix the minced meat, salt, pepper, fresh herbs, egg, onion, along with the butter in which you sautéed it, and the soaked breadcrumbs. Mix the mixture until smooth and refrigerate for 2 hours.
- 4Preheat the oven to 60 °C.
- 5Form balls from the meat mixture by hand.
- 6In a small pan, heat about 1 cm of oil. Add the balls and fry both sides until golden brown.
- 7Place the fried balls on a plate lined with kitchen paper and put them in the preheated oven to keep warm while you fry the rest.
PREPARING THE SAUCE
- 1In a pan over medium heat, reduce the beef stock to 100 ml. Once it starts to boil, season with pepper.
- 2Mix the cornstarch in cream.
- 3Pour the cornstarch-cream mixture into this. As soon as it starts to boil again, stir it, reduce the heat by a third and cook for 2 minutes. Season with salt to taste.
SERVING
- 1Pour a portion of sauce onto the plate, place the meatballs on top, and put a dollop of cranberry jam in the center.
- 2Chop the parsley into larger pieces and sprinkle it over the meatballs.
Tip
The meat mixture is relatively soft, so it's better to keep it in the refrigerator for a longer time before shaping. Meatballs are traditionally served with mashed potatoes and cranberry sauce, but they can also be served with boiled potatoes and a creamy sauce.
