Mustard Cream Veal Meatballs

Mustard Cream Veal Meatballs


1 person made this

These delicious German meatballs make a special appetiser by themselves, or a full meal when served with pasta or rice.


Serves: 4 

  • 500g minced veal
  • 1 egg
  • salt
  • freshly ground white pepper
  • 4 tablespoons breadcrumbs
  • 4 cups (1 litre) beef stock
  • 50g unsalted butter
  • 50g plain flour
  • 50ml double cream
  • 2 tablespoons medium hot mustard
  • 3 tablespoons capers

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Mix meat with egg, salt, pepper and bread crumbs. Knead into a ball and form small balls.
  2. Bring beef stock to the boil in a large pan. Reduce heat to a simmer.
  3. Place meatballs in stock, cover and simmer for about 15 minutes over low heat.
  4. Remove with a slotted spoon and keep warm. Pour stock into a bowl.
  5. Melt butter in a saucepan and whisk in flour. Cook for 3 minutes while whisking constantly until a thick paste forms. Gradually stir in the stock, a little at a time, while whisking constantly.
  6. Remove saucepan from heat and stir in cream. Add mustard, capers and meatballs. Put saucepan back onto the burner and slowly heat, but don't allow to boil. Serve immediately.

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