Beef Meatball with Porcini Mushroom Cream Sauce, Broccoli and Spaetzle

5 from 4 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Beef meatball: (fried the day before)

  • 100 g Beef meat
  • 50 g 1 small onion
  • 1 clove of garlic
  • ½ yesterday's bun
  • 1 Egg
  • 2 tbsp Breadcrumbs
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 0,5 tsp Mild curry powder
  • 0,5 tsp Sweet paprika
  • Breadcrumbs
  • 2 tbsp Sunflower oil

Porcini mushroom cream sauce:

  • 10 g Dried porcini mushrooms
  • 23 g 1 packet of delicacy cream sauce
  • 300 ml Boletus water
  • 1 tbsp Sour cream


  • 500 g Broccoli
  • 1 liter Water
  • 1 clove of garlic
  • 1 tsp Beef broth instant
  • 1 tsp Salt
  • 1 tbsp Flakes of butter
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill


  • 250 g Spaetzle
  • 1 tbsp Butter
  • 1 tbsp Sunflower oil


  • 2 basil leaves
  • 2 * ½ small tomatoes


Beef meatball:

  • Peel and finely dice the onion and clove of garlic. Soak the rolls in water and squeeze them out well. All ingredients (100 g beef mince, onion cubes, garlic clove cubes, ½ soaked bread roll, 1 egg, 2 tablespoons breadcrumbs, 3 big pinches of coarse sea salt from the mill, 3 big pinches of colored pepper from the mill, ½ teaspoon mild curry powder and ½ teaspoon sweet paprika) Put in a bowl and mix / knead well. Shape 2 meatballs with moistened hands, roll them in breadcrumbs and fry them in a pan with sunflower oil (2 tablespoons) on both sides until golden-brown.

Porcini mushroom cream sauce:

  • Scald the dried porcini mushrooms with 300 ml of hot water, leave to soften and cut into small pieces. Pour the mushroom water (approx. 300 ml) into a small saucepan, stir in the packet of delicacy cream sauce, add the chopped porcini mushrooms and bring to the boil while stirring. Set to the lowest heat setting, stir in the sour cream and let everything simmer gently for another 5 - 6 minutes.


  • Clean the broccoli and cut into florets. Peel the stem generously, first cut into slices and then into small diamonds. Place the broccoli florets with the broccoli diamonds in the steamer. Put water (1 liter) with instant beef broth (1 teaspoon), salt (1 teaspoon) and a chopped clove of garlic in a saucepan, place the steamer with the broccoli on top and cook / steam everything with the lid on for about 8-10 minutes. To serve, top with flakes of butter (1 tbsp) and season with coarse sea salt (4 big pinches) from the mill and seasoned colored pepper from the mill (4 big pinches).


  • Fry the spaetzle in a pan with butter (1 tbsp) and sunflower oil (1 tbsp) until golden-yellow / stir-fry.


  • Serve beef rissole with ceps cream sauce, broccoli and spaetzle, garnished with basil leaf and ½ a small tomato.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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