Ingredients
- 400 g of mixed ground meat
- 1 egg
- 50 g of breadcrumbs
- 60 g of milk
- 1 small onion
- 30 g of butter
- 20 g of flour
- 400 g of meat stock
- 150 g of cooking cream
- 1 teaspoon of mustard
- 1 teaspoon of salt
- Pepper and nutmeg to taste
Step-by-step
Using a different robot? Switch it here:
- Soak the breadcrumbs in the milk a few minutes in a bowl.
- Put the onion in the mixing bowl and chop 4 sec/speed 5.
- Add the meat, the egg, the soaked bread, salt, pepper and nutmeg and mix 20 sec/speed 4.
- Shape small meatballs, brown them in a pan and set them aside.
- Put the butter in the mixing bowl and melt 2 min/100°C/speed 1.
- Add the flour and saute 2 min/100°C/speed 2 to make a roux.
- Pour in the stock and the mustard and set 6 min/100°C/speed 3 without the measuring cup.
- Fit the butterfly, add the cream and the meatballs and set 12 min/90°C/reverse/spoon speed.
- Adjust the salt and serve with potato puree and cranberry jam.
Tips
- Nutmeg is essential for the typical flavor of these meatballs.
- Serve them with the classic red cranberry jam.
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