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Second course
Meatballs in cream sauce

Meatballs in Cream Sauce

A hearty meat main for lunch or dinner! Meatballs in cream sauce make a great family dinner that pairs with just about any side — pasta, mashed potatoes, or a grain. They come together quickly and easily, and the sauce is what makes them so tender and flavorful.

Snezhana

Recipe author

Composition / ingredients

Servings:

Ground meat

300

Egg

Onion

Vegetable oil

Breadcrumbs

Salt

Ground black pepper

All-purpose flour

Salt

Ground black pepper

All-purpose flour

Butter

Cream

200

Dry seasoning

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 60 % 24 g

Carbohydrates 23 % 9 g

304 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

How do you make meatballs in cream sauce? Gather your ingredients. Let's start with the meatballs. Peel the onion and finely chop it with a knife.
Step 2:

Pour vegetable oil into a skillet and heat it up. Sauté the onion in the oil until translucent.
Step 3:

Put the ground meat in a bowl. You can use store-bought or grind your own from any meat. A blend of pork and beef, of course, tastes best. Add the sautéed onion to the bowl and crack in the egg. Add a couple of tablespoons of breadcrumbs, plus salt and ground black pepper to taste.
Step 4:

Knead the mixture thoroughly so the meat is uniform and the seasonings are evenly distributed. Cover the bowl with plastic wrap and chill it in the fridge for half an hour — this makes the mixture easier to shape.
Step 5:

With hands moistened in water, roll the meat into small balls, then dredge them in flour.
Step 6:

Pour a tablespoon of vegetable oil into the skillet and fry the meatballs over medium heat until browned on all sides. Then remove them from the pan.
Step 7:

Now make the cream sauce. Put a pat of butter in the skillet and melt it.
Step 8:

Add a couple of tablespoons of flour and cook it until golden. Pour in the cream and season with salt and ground black pepper to taste. Add any other seasonings you like for the meat. Stirring constantly so the flour doesn't clump, bring the sauce to a boil.
Step 9:

Return the meatballs to the skillet and nestle them into the sauce. Reduce the heat to low and cover the pan. Simmer the meatballs in the sauce for about 20 minutes. If the sauce thickens or reduces too much, stir in a splash of water. Turn off the heat — the meatballs are ready.
Step 10:

Serve them with the side dish of your choice — mashed potatoes, for example. Enjoy!

One tip: the wrong pan can ruin even the best recipe. For everything you need to know about choosing the perfect pan for different dishes, read more here.
For secrets, tips, and the most useful pointers, see the article "Cream and sour cream in a cream sauce: how to keep them from curdling."
If you use a pre-made spice blend, always check the label. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.