Classic meatballs in cream sauce
Cooking Time45 m
Ingredients16
DifficultyMedium
The smell of fried meatballs and cream sauce that putters on the stove makes this feel like real houseman’s diet. The ferry moves with mustards, spices and throat bread before the noise gets a nice surface in the forehead. Then they get ready in the lena sauce, preferably paired with acidic cucucumber and cooked potatoes side by side.
Categories
Main courseDinnerCuisines
Yields
4Servings
Ingredients
4 servings
- Step: 1900 g fast potatoes
- Step: 2the juice of 1/2 lemon
- Step: 31/2 msk strokes
- Step: 41 pc gurka
- Step: 51 pc fresh parsley
- Step: 61 dl water
- Step: 71/2 dl fire bread
- Step: 81/2 msk senap
- Step: 91/2 tsk salt
- Step: 102 krm pepper
- Step: 11500 g mixed
- Step: 121 msk butter or margarine
- Step: 132 dl folded in
- Step: 141 msk cornstarch
- Step: 152 1/2 dl water
- Step: 161 pc meat brothing (or equivalent amount of fund)
Instructions
- Step: 1Scale and cook potatoes.
- Step: 2DURK: Press the juice from the lemon (pull the shell before you want to taste the sauce with it). Mix a team of lemon juice and sugar. Move until the sugar dissolves. Slice the cucumber thin with an osthyvel. Turn down the law and spice with salt and pepper. Hack the parsley and mix with the cucumber.
- Step: 3Meatballs: Mix water and bread and let swell a few minutes. Mix the mustard and spices with the ferry and then mix in the throat blend. Form meatballs with water moistened hands.
- Step: 4Burn the meatballs in the food fat in a pan.
- Step: 5Sauce: Mix the cream and corn starch and pour down the cream, water and broth into the pan. Lower the heat and let the meatballs seven about 5 minutes. Taste with salt and pepper.
- Step: 6Serve the meatballs with sauce, potatoes and cucucumber.
Näring
| Calories | 695kcal |
|---|---|
| Carbohydrates | 52g |
| Fat | 39g |
| Protein | 31g |
| Serving Size | 4serving |
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