Meatballs in creamy mustard sauce

Seriously good meatballs.

We’re talking juicy, flavourful meatballs swimming in a killer creamy mustard sauce. It’s that cosy, comforting meal, but with a fancy little mustard kick. Super easy, super tasty.

Let’s do it!

Ingredients: (for approx. 33-35 meatballs / 4 portions)

• 500 g minced beef
• 500 g minced pork
• 1 large onion
• 5 cloves of garlic
• 2 large eggs
• 80 ml milk
• 40 g breadcrumbs
• 2-3 bullion cubes
• 1 l water
• 200 g cooking cream
• 2 tablespoons dijon mustard
• 6 tablespoons flour
• 50 g butter, cut into cubes
• 1 tablespoon ground nutmeg
• 1 tablespoon meat seasoning
• pepper
• fresh dill to serve

Preparation:

Peel the onion and grate it on the smallest grater. Do the same with the garlic.

In a bowl, mix the milk with the breadcrumbs.

Turn on the oven to 190 degrees and let it heat up.

In a bowl put the meat, spices, onion, garlic, the breadcrumbs soaked in milk, eggs and a little pepper. Mix everything well until the ingredients are well mixed.

Using your hands, form equal-sized balls, about 4-4.5 cm in diameter, and transfer them to a baking tray.

Bake them for about 30 minutes at 190 degrees Celsius. Remove them from the tray and put them in a separate bowl.

You can also fry them in a pan with a little oil, I prefer to bake them in the oven.

Place the bullion cubes in a bowl and pour 1 litre of hot water over them so that the bullion cubes dissolve quickly.

In a pan, put the butter, and when it is melted, add the flour and mix well.

Gradually and stirring continuously with a whisk, add the soup little by little to the pan.

Let it simmer for about 3-4 minutes over medium heat, stirring continuously, and then add the cooking cream and mustard.

Let it boil for about 3-4 more minutes, and then add the meatballs to the pan.

Mix gently and leave it to boil for about 5 more minutes, stirring periodically.

Sprinkle finely chopped fresh dill (or parsley) on top, add a little pepper and it’s ready to serve!

Perfect to serve with mashed potatoes or rice.

If you try the recipe, let me know how you liked it ☺️

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.