- 350 grams ground beef
- 200 grams plain sausage meat (if unavailable, you can substitute with Toulouse sausages, removing the skin)
- 1 onion
- 1/2 teaspoon nutmeg
- 1 teaspoon paprika
- 1 teaspoon mustard
- 1 tablespoon cornstarch
- 1 egg
- Salt and pepper
For the sauce:
- 40 grams butter
- 25 grams flour
- 600 milliliters water
- 1 beef bouillon cube
- 2 tablespoons crème fraîche
- Pepper
Instructions :
For the meatballs:
- Place the ground meat in a large bowl and add the sausage meat, finely chopped onion, nutmeg, paprika, mustard, salt, pepper, cornstarch, egg, and parsley. Mix well.
- Shape the mixture into meatballs. You can make them large or small, depending on your preference.
- Heat a greased skillet over medium heat and add the meatballs. Cook until golden brown on one side, then flip and cook until golden brown on the other side.
For the sauce:
- In the same skillet, melt the butter. Once melted, add the flour. Stir well for 1 minute.
- Gradually add some of the beef broth, stirring constantly until it thickens. Continue adding more broth and repeating the process until all the broth is used. Season with pepper.
- Bring the mixture to a boil while stirring for 1 minute.
- Stir in the sour cream, then add the meatballs to the sauce.
- This is a recipe that I recommend serving with rice, pasta, or potatoes.
Enjoy your meal!
Why do we love IKEA meatballs so much?
