Waiting time: 120 minutes
Execution time: 20 minutes
Baking time: 30 minutes
Servings: 10-12
Components
For the meatballs
- 500 gr. ground beef
- 250 gr. minced pork
- 150 gr. stale bread soaked in 150 ml milk and drained
- 1 large egg
- 1 medium onion, finely chopped
- 2 cloves chopped garlic
- 1 tbsp butter
- 2 and others olive oil
- Or a bunch of chopped parsley
- 1 pinch of nutmeg
- 1 cinnamon sticks
- Salt
- Pepper
For the sauce
- 2 beef cubes dissolved in 500 ml of hot water
- 250ml sour cream
- 50 gr. butter
- 3 tbsp. flour
- 1 tbsp. soft mustard
- 1 tbsp. gouster sauce
- Salt
- Pepper
For serving
- Chopped parsley
Execution method
For the meatballs
- Put the milk and bread in a large bowl and soak it for 15 minutes until the bread absorbs the liquids and softens.
- Then, combine the remaining ingredients for the meatballs and knead well until you have a homogeneous mixture.
- Transfer the mixture to a bowl. Cover and leave the mixture in the refrigerator overnight, preferably or for 1-2 hours at least.
- Then, wearing gloves, shape small round meatballs.
- Heat the butter and olive oil in a pan and carefully put in 3 portions of the meatballs. Once they get colored on one side we turn them and let them brown on the other side. Transfer them to a pan lined with oil paste in a preheated oven at 150 ℃ until we prepare our sauce.
For the sauce
- In the same pan, add the butter and let it melt. Add the goster sauce, mustard and flour and mix with a wooden spoon until all our ingredients are mixed.
- Then add the cube that we have dissolved in 1000 ml of hot water and the cream.
- Lower to low heat and cook for about 10 minutes.
- Put the meatballs in the pan to bring to a boil and mix with the sauce. Add the parsley and mix.
- Remove the pan from the heat, season with salt and pepper and stir.
- Serve the sauce with spaghetti, rice or mashed potatoes and enjoy.