Meatballs in Cream Sauce

Heartwarming and delicious small meatballs, swimming in a creamy sauce, will make for an excellent lunch.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 twig Parsley, fresh

  • 400 g Meat, beef, ground

  • 60 g Salami, Mortadella (beef and pork)

  • 2 piece Egg, fresh

  • 2 spoons Wheat flour, white, multi-purpose

  • 50 g Cheese, Parmesan, grated

  • 1 l Soup base, chicken, cube

  • 200 ml Sweet cream

  • 1.5 spoons Lemon, fresh, without shell

  • 100 g Carp, soaked

  • 2 pinch Salt, table

Steps

  1. Thoroughly wash the parsley and capers, then finely chop them. In a bowl, combine the ground meat, mortadella, eggs, flour, salt, Parmesan, and parsley. Mix the mixture well and, with wet hands, shape it into walnut-sized balls.

  2. Bring the vegetable broth to a boil in a pot. Add the meatballs to the broth and cook them over moderate heat for 5 minutes. Remove the pot from the heat and take the meatballs out of the broth.

  3. Heat the cream in a saucepan. Add the juice of half a lemon, salt, and chopped capers. Mix well. Add the cooked meatballs and, covered, cook over moderate heat for 5 minutes. Then remove the saucepan from the heat and evenly distribute the meatballs with the cream onto plates.

Nutrition Information (Per 100g)

  • Calories: 213.32 kcal
  • Fat: 14.84 g
    • Saturated Fat: 5.52 g
  • Carbohydrates: 3.19 g
    • Sugars: 0 g
  • Protein: 14.35 g
  • Fiber: 0.37 g