Beef and Pork Meatballs With Cream Sauce

  • Difficulty: Medium
  • 45 minutes
  • 4 servings

It’s pretty standard to use a half-beef, half-pork mixture for meatballs. Flavor yours with thyme and toss in an egg, flour, and potato. Serve them with a creamy sauce mixed with some soy sauce for an increased delicious experience.

Ingredients Needed for Beef and Pork Meatballs With Cream Sauce


For the pork-beef mixture:

2 teaspoons of butter
1 medium onion, shredded
1 large cooked potato, cubed
¼ cup flour
1 tablespoon water
8 ounces of ground beef
8 ounces of pork mince
1 teaspoon thyme powder
salt
1 egg

For the meatballs:

1 ounce butter

For the sauce:

½ cup heavy cream
⅓ cup beef stock
1 teaspoon soy sauce
lingonberry jam (optionally, for serving)

How to Cook Beef and Pork Meatballs With Cream Sauce

  1. For the pork-beef mixture:

    Melt the butter in a skillet over low heat and add the onion. Cook and stir until it starts changing color to golden.

  2. Transfer to a bowl and add the cooked potato. Mix the flour and water to a small bowl until even and add them to the bigger bowl. Keep adding the ground beef, minced pork, and thyme powder. Season with salt and mix until even using a spatula. Add the egg and mix more.
  3. Preparing the meatballs:

    Start forming balls from this mixture. We’ve got 21 of them. Your numbers may vary slightly depending on how big you make them.

  4. Melt the butter in a bigger skillet over medium heat, then add the meatballs. Fry them for 5-6 minutes on all sides, or until they are golden brown.
  5. Transfer to the oven and bake for 15 minutes at 380⁰F/190⁰C.
  6. For the sauce:

    Heat a cooking pot over low heat. Add the heavy cream, beef stock, and soy sauce. Whisk continuously until it starts bubbling.

  7. Serve the meatballs covered with cream sauce. Optionally, you can add some lingonberry jam.

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