in Germany

Meatballs with tarragon mustard cream

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Ingredients for 4 servings:

  • 500 g minced meat, mixed
  • 1 stale roll OR:
  • breadcrumbs
  • 1 onion(s), chopped
  • salt and pepper
  • marjoram
  • 1 egg(s)
  • possibly tarragon
  • 4 tbsp mustard, medium hot
  • 4 tbsp honey
  • 1 cup crème fraîche with herbs
  • 1 bunch tarragon, fresh, chopped
  • possibly tarragon, dried
  • salt and pepper
  • Dill and/or nutmeg
  • Paprika powder
  • possibly water or broth
  • Fat, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Knead the minced meat, soaked onions, squeezed out bread or breadcrumbs, egg, and seasonings into a dough. Form meatballs and fry. Stir the remaining ingredients thoroughly. Remove the meatballs from the pan and pour over the sauce, thinning with a little water or broth if necessary, and season to taste. Then add the meatballs back in. Serve with rice and a green salad! Tip: The sauce can also be served cold!

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Written by John Myers

Professional Chef with 29 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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