Creamy Pork Meatballs

Servings: 2
Preparation: 40 Minutes


by taste salt
4 teaspoons chives
2 cloves garlic
100 g breadcrumbs
2 tablespoons sunflower oil
1 pc egg
500 g ground meat

— pork

250 ml white wine
250 ml water
250 ml cooking cream
2 pcs onion
0.5 pc bouillon

— chicken cube


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.
Add breadcrumbs and stir.
Add the scrambled egg, salt and stir it well.
Shape mixture into balls with your wet hands.


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.

Sauce preparation

In the same (still hot) oil cook onion slices.
Add water and wine.
Add bullion cube and cook for about 10 minutes, or when half of the liquid evaporates.
Add cooking cream, stir, add the balls and cook for 10 minutes more on a medium heat.

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