Meatballs are minced meat products.
Usually they are small in size, slightly larger than a walnut, and spherical in shape.
They can be fried, stewed or baked just like that, with tomato, but the meatballs in cream sauce, stewed or baked in the oven, are especially tasty.
General principles for cooking meatballs with cream sauce
You can cook meatballs in creamy sauce from any meat, poultry, fish and even seafood, such as squid. In addition to cream, garlic and cheese, and often greens, are usually added to the sauce. You can use various "secret" ingredients (curry, pesto, etc.), this will give meatballs in a creamy sauce a more interesting and spicy taste. However, they are already very tasty. Children especially love this dish.
For meatballs in a creamy sauce, you should cook the minced meat yourself, and not buy it in the store ready-made. Besides the fact that you will be 100% sure of the composition, you can also choose the degree of meat chopping. It is usually recommended to pass meat, poultry or fish through a fine-mesh lattice, then the meatballs in a creamy sauce will turn out to be especially tender. But if you don’t like downy chopped items, choose a grid with larger cells.
In minced meat, add the loaf soaked in milk. In this case, changing it to cabbage is not practical. But to replace part of the bun with raw potato is quite acceptable.
It is also customary to add chopped onion to minced meatballs in a creamy sauce. But if you do not like onions, replace them with garlic and do not worry about anything.
As a side dish for meatballs in a creamy sauce, you can serve anything: stewed vegetables, potatoes, rice or buckwheat, pasta.
Recipe 1. Chicken meatballs in a creamy sauce
Ingredients
Chicken breast fillet (you can take turkey fillet) - 750 g
Bun - grams about 100
Onion - one medium
Garlic - 4-5 cloves
Cream 20% - half a liter
Cheese like "Maasdam" - 200 g
Greens (parsley, dill, etc.) - medium bunch
Milk soaked buns
Salt, pepper - moderately
Cooking method
Cut the chicken breast fillet or take the finished. Break the bun and pour lukewarm milk. Cut the onion. Finely chop the greens. Grate cheese on a special cheese grater; if there is none, then it is possible on an ordinary fine grater.
Skip the chicken, onion and bun through a meat grinder with a fine mesh grill. Stuffing minced meat with salt, pepper, pour half the chopped herbs there.
Stir the minced meat and let it brew for at least 15 minutes.
Form small meatballs from minced meat. Lay them in a single layer in a baking dish.
In a bowl, mix the cheese, remaining herbs and garlic. Pour in cream, add salt and pepper.
Place the meatballs in the oven for 15 minutes at a temperature of 170 degrees. Then put forward the form, pour the meatballs with sauce and return to the oven, increasing the temperature to 180-190 degrees, for another 20 minutes.
Recipe 2. Meatballs in a creamy sauce with mushrooms
Ingredients
Turkey fillet (can be replaced with chicken or pork) - 600 g
Fresh or frozen champignons - 300 g
Loaf or wheat bread - 4-5 pieces
Milk - a glass
Egg - 2 pieces
Cream 20% - a glass
Salt, pepper - to taste, but a little
Onion - 1 large onion
Flour - 2 tablespoons
Oil for frying and baking
Cooking method
Wash and clean the champignons. Cut randomly. Peel and finely chop the onion. Put both ingredients in a pan with heated oil and fry a little. Leave in the same pan to cool to a warm temperature.
Rinse the turkey and cut into pieces that can be put in a meat grinder.
Soak the bread in milk.
In a meat grinder, crank up a turkey, a roll and mushrooms with onions. Season with salt and freshly ground pepper, add the egg and mix well. Allow the meat to stand for half an hour.
The form in which the meatballs in a creamy sauce will be baked, a little grease. Wet meatballs with damp hands and lay them in shape. Put in the oven at 160 degrees for a quarter of an hour.
In a dry frying pan, heat the flour a little. Pour it with cream and immediately mix well with a whisk. Boil for a minute and remove from heat.
Pour the meatballs with this sauce and hold in the oven for another 10 minutes at a temperature of 180 degrees. If you wish, you can sprinkle the dish with grated cheese.
Recipe 3. Meatballs in Creamy Spicy Sauce
Ingredients
Pork with fat - 350 g
Beef - 250 g
Egg - 1 piece
Garlic - 3 cloves
Onion - Half Onion
Fresh basil - a bunch (you can take a tablespoon with top of the finished pesto sauce, if it is impossible to get basil)
Broth (water) - 100 ml
Cream (better than 20% fat, but 10% is possible) - 200 ml
Hard cheese like Parmesan or Sovetsky - 100 g
Salt is a bit
Cooking method
Pork and beef through a meat grinder, using a fine mesh grill. Drive the egg into the minced meat and squeeze the garlic through the press. Mix well and refrigerate for an hour.
Chop the onion very finely and lightly sauté with a little oil.
Chop the basil very finely or chop it with a blender. Grate cheese on the finest grater.
Pour onion, herbs (or pesto), grated cheese with cream and broth and warm slightly, constantly stirring with a whisk.
Form small meatballs from the minced meat, put them in a mold or a deep baking sheet and bake for 20 minutes at a temperature of 180 degrees. Remove the form and pour the meatballs in creamy sauce. Send back to the oven for another 15 minutes, while you can increase the temperature to 200 degrees to get a golden brown.
Recipe 4. Meatballs in a creamy sauce with vegetables
Ingredients
Minced pork or pork and beef - 700 g
White roll - 150 g
Egg - 1 piece
Onion - large onion
Canned corn - half a can
Carrot - 2 medium-sized root crops
Fat cream - 0.2 L
Broth or water - 0.2 L
Flour - 1 tablespoon
Tomato paste - 1 tablespoon
Curry
Salt, pepper, frying oil
Cooking method
Cut the onion into fairly small cubes, grate the carrots. Fry vegetables with added butter until half cooked.
In the stuffing, put onions with carrots, corn, an egg, a roll soaked and chopped with a blender, tomato paste, salt, pepper. Mix everything very well and let it brew a little.
Pour flour into a pan, warm. Pour into the flour, constantly whipping the whisk, the broth, add curry, add a little salt and cook for a couple of minutes. Pour in the cream, mix well again with a whisk and bring to a boil.
From the stuffing, mold small meatballs and put them into a refractory form in which they will be baked. Pour the sauce and cook for about half an hour in the oven at a temperature of 180 degrees.
Recipe 5. Meatballs in creamy fish sauce
These meatballs in creamy sauce will appeal to fans of red fish dishes.
Ingredients
Pink salmon (fillet) - 400 g
Catfish (filet) - 300 g
Semolina - 4-5 tablespoons
Egg - 2 pieces
Lemon zest - tablespoon
Cream for sauce (20% fat) - a glass
Kostroma cheese - 200 g
Curry, salt, pepper - to taste
Cooking method
Pass the fish through a meat grinder; it is better to choose a grid with small cells. Pour semolina into the minced meat, add salt, pepper and curry and leave in the refrigerator for about a quarter of an hour. Then get it, drive in the eggs, put half of the whole zest, mix and let stand for another 10 minutes.
Mix cream with cheese and zest, add a little curry, salt, pepper and knead thoroughly with a whisk.
Form meatballs from minced meat and bake them for 10 minutes at a temperature of 180 degrees. Pour sauce and bake for another 10 minutes.
Recipe 6. Meatballs in creamy sauce "Economical"
Ingredients
Chicken fillet - 500 g
Buckwheat - half a glass
Onion - 1 large onion
Carrot - 1 large root crop
Cream Cheese - 3 pieces
Cream 10% fat - 0.2 L
Tomato paste - 1 tablespoon
Egg - 2 pieces
Flour - 1 tablespoon
Any greens - a bunch
Cooking method
From a half glass of buckwheat, cook friable porridge and pass it through a meat grinder with chicken, onions and carrots (however, if you want, onions and carrots can also be chopped with a blender). Drive eggs into the minced meat and grate two curds, previously frozen in the freezer. Finely chop the greens and half it into the minced meat. Allow to stand in the refrigerator for at least half an hour.
Warm the flour in a dry pan, then pour the cream and cook for a couple of minutes until thickened. Add salt, pepper, tomato paste, remaining cheese and greens. Stir everything well and also let it brew.
Form the meatballs, put in a mold and bake for 10 minutes in the oven at 180 degrees. Pour sauce and bake for another quarter hour.
Meatballs in Cream Sauce - Tips and Tricks
To form the meatballs of the most similar size, take the minced meat with a spoon, which just fits the desired volume of the semi-finished product.
Stuffing often sticks to your hands, which makes it difficult to give the meatballs the right shape. To prevent this from happening, slightly moisten your palms with water before starting work.
To make the sauce even tastier and more aromatic, instead of water, it is worth adding chicken or beef broth.
To make the meat more tender, it is better to beat it off, for which several times with force to throw it on the table.
The loaf should not be soaked in cold and, moreover, not in hot milk, but in warm, comfortable temperature.
