Creamy Pork Meatballs
| Servings | 2 |
| Preparation | 40 Minutes |
| Traits |
Ingredients
|
by taste salt |
|
4 teaspoons chives |
|
2 cloves garlic |
|
100 g breadcrumbs |
|
2 tablespoons sunflower oil |
|
1 pc egg |
|
500 g ground meat — pork |
| Sauce | |
|---|---|
|
250 ml white wine |
|
250 ml water |
|
250 ml cooking cream |
|
2 pcs onion |
|
0.5 pc bouillon — chicken cube |
Preparation
Clean garlic cloves and mince them.
Clean and cut an onion into rings.
Scramble one egg.
Making balls
Take a bigger dish to make stirring the ingredients easier. Put ground meat then add chives and garlic.
Shape mixture into balls with your wet hands.
Cooking
Cook (sauté) the balls on hot oil. 4 minutes on each side, or until they browns.
When the balls are cooked, lay them on dry napkin in order to remove excess oil and fat.
