Meatballs in cream sauce
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Fire pit or mobile grill, pan or Dutch oven , deep plate
Ingredients
• 500 g mixed minced meat
• 70 ml cream
• 70 ml milk
• 4 tbsp breadcrumbs
• 1 onion, finely chopped
• 1 egg
• 1 tsp salt
• ½ tsp sugar
• 1 pinch each of white and black pepper
• Oil and/or butter or clarified butter for frying
• fresh (wild) herbs of your choice, finely chopped
For the cream sauce:
• 30 g butter
• 30 g flour
• 400 ml vegetable broth
• 100 ml whipped cream
• Salt, pepper and nutmeg to taste
Matching accessories are available in our shop!
preparation
➊ For the meatballs, combine the cream, milk, and breadcrumbs in a deep dish and set aside. Combine the minced meat with the chopped onion, egg, salt, sugar, and pepper in a bowl. Then add the cream, milk, and breadcrumb mixture and mix well again.
➋ Form small meatballs with wet hands. Heat a pan or Dutch oven, add oil and/or butter, or clarified butter. Fry the meatballs until golden brown on all sides. Remove and set aside.
➌ For the cream sauce, add the butter to the pan/Dutch oven. Stir in the flour, taking care to avoid lumps. Simmer until the roux is thick and browned. While stirring, add the vegetable stock and cream and let the sauce thicken. Season with salt, pepper, and nutmeg, and add the meatballs to the sauce.
Elmar's BBQ tip: "As a side dish, we recommend pasta, rice, or bread/bread. Foraged wild mushrooms also go well with it."
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002, he founded Europe's largest BBQ magazine, FIRE&FOOD, and has since been editor-in-chief, opinion leader, and a sought-after expert on German BBQ.
Recipe from FIRE&FOOD issue 01/2025
