John Myers
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Cooking: Spring Sauce with Meatballs
The perfect cooking: spring sauce with meatballs recipe with a picture and simple step-by-step instructions.
* for the meatballs
- 350 g Mixed minced meat
- Lamb + beef
- 1 Bun
- Onion
- 1 Clove of garlic
- 1 Egg
- 1 tbsp Mustard
- Crushed red pepper
- Salt
- Oil
* for the sauce
- 0,5 bunch Spring onions fresh
- 6 Radishes fresh
- 1 tbsp Chopped parsley
- 1 tbsp Butter
- 1 tbsp Flour
- 250 ml Vegetable broth
- 50 g Crème fraîche with herbs
- Seasoned Salt
- Ground pepper white
* Vorbereitung
- Peel the onion and garlic and cut very finely. Clean the spring onions and cut into rings, also cut the green parts (leaves) into small pieces. Wash the radishes and cut them into small pieces. Soak the rolls.
* Frikadellen
- Knead the minced meat, onion, garlic, the green of the spring onions, squeezed bun, egg and mustard together and season to taste.
- Form meatballs out of this mass. Heat the oil in a pan and fry the meatballs on both sides until the desired brown color.
* Sauce
- Heat the butter in a small saucepan, add the flour and stir. Stir in vegetable stock (RZ in my KB) and bring to the boil.
- Now add the radishes and the white parts of the spring onions. Simmer for a few minutes at a low temperature. Season to taste.
- Turn off the stove, stir in the creme fraiche. Just before serving, add the parsley and let it steep.
* Anrichten
- Place the meatballs with the sauce on a plate. Add side dish of your choice (with us spring / jacket potatoes) and serve.
- PS: Unfortunately my battery was empty and I couldn’t take any more photos. It was delicious anyway. 😉
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