German Meatballs In Cream Sauce Recipe
Ingredients
| 1 pound lean ground pork | ||
| Whole | 1/2 Cup (16 tbs) | |
| Onion | 1 , finely chopped | |
| Egg white | 1 | |
| Paprika | 1/4 Teaspoon | |
| 1/4 teaspoon crushed caraway or fennel seeds | ||
| Vegetable oil cooking spray | ||
| Tomatoes | 1 Can (10oz), crushed | |
| Beef Stock | 1 Cup (16 tbs) | |
| 1 tablespoon finely chopped capers (optional) | ||
| 1/4 cup low-fat sour cream | ||
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
MAKING
1. Take a bowl and mix the ground pork, bread crumbs, onion, egg white, paprika, and fennel seeds or caraway properly.
2. Prepare 24 meatballs of 1 inch size each using the meat mixture. Wet your hand while making the meat.
3. Use vegetable oil or cooking spray on a rack of a baking tray. Place the meatball on the rack and bake for 10 minutes or until browned from all sides. Transfer the meatballs to a plate and keep aside.
4. Take a large nonstick skillet and heat on medium flame. Mix the tomatoes, beef stock, and capers in the skillet and bring it to boil. Simmer for 5 minutes or until thickened.
5. In a skillet and the meatballs and cover the pan. Cook for 25 minute. Add sour cream and season with salt and pepper.
SERVING
6. Serve immediately in a serving dish.
1. Take a bowl and mix the ground pork, bread crumbs, onion, egg white, paprika, and fennel seeds or caraway properly.
2. Prepare 24 meatballs of 1 inch size each using the meat mixture. Wet your hand while making the meat.
3. Use vegetable oil or cooking spray on a rack of a baking tray. Place the meatball on the rack and bake for 10 minutes or until browned from all sides. Transfer the meatballs to a plate and keep aside.
4. Take a large nonstick skillet and heat on medium flame. Mix the tomatoes, beef stock, and capers in the skillet and bring it to boil. Simmer for 5 minutes or until thickened.
5. In a skillet and the meatballs and cover the pan. Cook for 25 minute. Add sour cream and season with salt and pepper.
SERVING
6. Serve immediately in a serving dish.
Chef
