Composition / ingredients
Step-by-step cooking
Step 1:
How to make meatballs in cream sauce? Prepare the ingredients. Let's start with meatballs. Peel the onion from the husk and finely chop it with a knife.
Step 2:
Pour vegetable oil into a frying pan, heat it up. Fry onions in oil until transparent.
Step 3:
Put the minced meat in a bowl. You can use ready-made or wind it yourself from any meat. Tastier, of course, will be a dish of mixed meat: pork and beef. In a bowl with minced meat, add fried onions, beat in a chicken egg. Add a couple of tablespoons of breadcrumbs, salt and ground black pepper to taste.
Step 4:
Knead the mass thoroughly so that the minced meat turns out to be homogeneous in consistency, and the spices are evenly distributed throughout the mass. Tighten the bowl with minced meat with cling film and put it in the refrigerator for half an hour, thanks to this cooling, the minced meat will become more plastic.
Step 5:
With your hands moistened with water, form small meatball balls from the minced meat, roll them in flour.
Step 6:
Pour a tablespoon of vegetable oil into a frying pan and fry the meatballs over medium heat until browned on all sides. Remove the meatballs from the pan.
Step 7:
Let's move on to the preparation of cream sauce. Put a piece of butter in a frying pan, melt it.
Step 8:
Add a couple of tablespoons of wheat flour, fry it until browned. Pour in the cream, add salt and ground black pepper to taste. If desired, you can add some more seasoning to the meat. Constantly stirring the mixture so that the flour does not gather into lumps, bring the sauce to a boil.
Step 9:
Put the meatballs in the sauce on the pan. Reduce the heat to a minimum, cover the pan with a lid. Simmer the meatballs in the sauce for about 20 minutes. If it seems that the sauce is very thickened or boiled, you can pour in a little water. Turn off the fire. The meatballs are ready.
Step 10:
You can serve them to the table with a side dish if desired, for example, mashed potatoes. Bon appetit!
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they don't curdle?"
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Breadcrumbs - 347 kcal/100g