Meatballs in cream sauce

Ingredients for 4 servings:

• 2 slices of toast
• 160 ml milk
• 1 large onion(s)
• 500 g minced meat, mixed
• 1 egg(s)
• 1 tsp all-spice
• pepper
• Clarified butter, or oil and 1 tbsp butter
• 2 tsp flour
• 300 ml meat broth
• 100 ml sour cream
• 4 stalks of parsley
• nutmeg
• Cranberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Soak the white bread in 160 ml of milk. Peel the onion, finely chop, and sauté. Lightly squeeze the white bread and mix it with the minced meat, egg, and diced onion. Season generously with allspice, salt, and pepper. Form a small test dumpling and fry. Taste and adjust the seasoning if necessary. When the meatballs are seasoned enough, roll them into small balls and fry them in clarified butter or oil until browned all over. Remove the meatballs. Sauté the flour with 1 tablespoon of butter in the fat from the meatballs. Deglaze with the stock and bring to a boil. Stir in the sour cream. Add the meatballs to the sauce, season to taste, and cook for about 10 minutes. Wash the parsley, shake it dry, and chop it. Stir it into the sauce. Serve with cranberries and mashed or boiled potatoes.