For lovers of meatballs in a creamy sauce: new recipes. How to cook meatballs in a creamy sauce quickly and tasty

For lovers of meatballs in a creamy sauce: new recipes. How to cook meatballs in a creamy sauce quickly and tasty

Meatballs are minced meat products.

Usually they are small, slightly larger than a walnut, and spherical in shape.

You can fry them, stew or bake just like that, you can with a tomato, but meatballs in a creamy sauce, stewed or baked in the oven are especially tasty.

General principles of cooking meatballs with cream sauce

Meatballs in a creamy sauce can be made from any meat, poultry, fish or even seafood, for example, squid. In addition to cream, garlic and cheese are usually added to the sauce, and often - greens. You can also use various “secret” ingredients (curry, pesto, etc.), this will give the meatballs in a creamy sauce a more interesting and savory taste. However, they are already very tasty. Children especially love this dish.

For meatballs in a creamy sauce, you should cook the stuffing yourself, and not buy it in the store in finished form. In addition to the fact that you are one hundred percent sure of the composition, you will also be able to choose the degree of chopping meat. It is usually recommended to skip meat, poultry or fish through a fine-meshed grate, then meatballs in a creamy sauce will be especially tender. But if you do not like “down” chopped products, choose a grid with larger cells.

In the stuffing you need to add a loaf soaked in milk. In this case, it is impractical to change it for cabbage. But to replace part of the buns with raw potato is quite acceptable.

It is also accepted to add chopped onion to the minced meatballs in a creamy sauce. But if you do not like onions, replace it with garlic and do not worry about anything.

As a side dish for meatballs in a creamy sauce, you can serve anything: steamed vegetables, potatoes, rice or buckwheat, pasta.

Recipe 1. Chicken meatballs in a creamy sauce


Chicken breast fillet (you can take a turkey fillet) - 750 g Bun - about 100 grams

Onion - one medium

Garlic - 4-5 cloves

Cream 20% - half a liter

“Maasdam” type cheese - 200 g

Greens (parsley, dill, etc.) - medium bunch

Milk for soaking buns

Salt, pepper - moderate

Method of preparation

Cut fillet from chicken breast or take ready. Break a bun and fill it with tepid milk. Cut the onion. Greens very finely chopped. Cheese grate on a special cheese grater; if there is none, then it is possible on an ordinary fine grater.

Mince a meat grinder with a fine-meshed grill chicken, onion and bun. Fill the minced meat with salt, pepper, pour half of the chopped greens there.

Stir the stuffing and let it brew for at least 15 minutes.

Form small ground meatballs. Lay them in one layer in a baking dish.

In a bowl, mix the cheese, the remaining herbs and garlic. Pour the cream, add salt and pepper.

Put meatballs in the form in the oven for 15 minutes at a temperature of 170 degrees. Then push the mold, pour the meatballs with the sauce and return to the oven, increasing the temperature to 180-190 degrees, for another 20 minutes.

Recipe 2. Meatballs in a creamy sauce with champignons


Turkey fillet (can be replaced with chicken or pork) - 600 g

Fresh or frozen champignons - 300 g

Loaf or wheat bread - 4-5 pieces

Milk - glass

Egg - 2 pieces

Cream 20% - glass

Salt, pepper - to taste, but a little

Onions - 1 large onion

Flour - 2 tablespoons

Oil for frying and baking

Method of preparation

Wash and clean the champignons. Cut arbitrarily. Peel and chop the onion finely. Put both ingredients in a pan with hot oil and fry for a while. Leave in the same pan to cool to warm temperature.

Rinse the turkey and cut it into pieces that you can put in a meat grinder.

Soak bread in milk.

Crush turkey, bun and mushrooms with onions in a meat grinder. Season with salt and freshly ground pepper, add the egg and mix well. Let the mince stand for half an hour. The form in which meatballs in a creamy sauce will be baked, a little grease. Wet hands to form the meatballs and put them into shape. Put in the oven at 160 degrees for a quarter of an hour.

In a dry frying pan, heat the flour a little. Pour it with cream and mix immediately with a whisk. Boil a minute and remove from heat.

Pour the meatballs with this sauce and hold in the oven for another 10 minutes at 180 degrees. If desired, you can sprinkle the dish with grated cheese.

Recipe 3. Meatballs in Spicy Cream Sauce


Pork with fat - 350 g

Beef - 250 g

Egg - 1 piece

Garlic - 3 cloves

Onion - Half-onion

Fresh basil - a bunch (you can take a tablespoon with the top of the finished pesto sauce, if you can not get basil)

Broth (water) - 100 ml

Cream (preferably 20% fat, but can be 10%) - 200 ml

Hard cheese like “Parmesan” or “Soviet” - 100 g

Salt - a little

Method of preparation

Mince pork and beef through a meat grinder using a fine-mesh grate. Beat the egg in the mince and squeeze the garlic through the press. It is good to mix everything and refrigerate for an hour.

Onion very finely chopped and lightly spasserovat with a small amount of oil.

Basil chopped very finely or chopped with a blender. Cheese grate on the smallest grater.

Onions, greens (or pesto), pour grated cheese and cream with broth and warm slightly, constantly stirring with a whisk.

Minced meatballs are made from minced meat, put into a form or a deep baking sheet and baked for 20 minutes at a temperature of 180 degrees. Get the form and pour the meatballs with creamy sauce. Send back to the oven for another 15 minutes, while you can increase the temperature to 200 degrees to get a ruddy crust.

Recipe 4. Meatballs in a creamy sauce with vegetables


Minced pork or pork beef - 700 g

White bread - 150 g

Egg - 1 piece

Onion - large onion

Canned corn - half banks

Carrot - 2 medium sized roots Fatty cream - 0.2 l

Broth or water - 0.2 l

Flour - 1 tablespoon

Tomato paste - 1 tablespoon


Salt, pepper, oil for frying

Method of preparation

Cut onion into rather small cubes, grate carrot. Fry the vegetables with oil until half cooked.

In the stuffing put onions with carrots, corn, egg, mashed and chopped blender loaf, tomato paste, salt, pepper. Mix everything very well and infuse a little.

In the pan pour the flour, warm. Pour into the flour, constantly beating with a whisk, broth, add curry, add a little salt and boil for a couple of minutes. Pour in the cream, mix well again with a whisk and bring to a boil.

Make minced meatballs from mincemeat and put them into a refractory form in which they will be baked. Pour the sauce and cook for about half an hour in the oven at 180 degrees.

Recipe 5. Meatballs in a creamy fish sauce

These meatballs in a creamy sauce will appeal to fans of red fish dishes.


Pink salmon (fillet) - 400 g

Catfish (fillet) - 300 g

Semolina - 4-5 tablespoons

Egg - 2 pieces

Lemon zest - tablespoon

Cream for sauce (20% fat) - glass

Cheese type “Kostroma” - 200 g

Curry, salt, pepper - to taste

Method of preparation

Fish mince; better to choose a grid with small cells. Pour into semolina mince, add salt, pepper and curry and leave in the refrigerator for about a quarter of an hour. Then get, drive eggs, put half of the whole zest, mix and let stand for another 10 minutes.

Cream mixed with cheese and zest, add a little curry, salt, pepper and mix thoroughly with a whisk.

Mince the meatballs and bake them for 10 minutes at 180 degrees. Pour the sauce and bake for another 10 minutes.

Recipe 6. Meatballs in “Economical” cream sauce


Chicken fillet - 500 g

Buckwheat - half a cup

Onions - 1 large onion

Carrot - 1 large root vegetable Cream cheese - 3 pieces

Cream 10% fat - 0.2 l

Tomato paste - 1 tablespoon

Egg - 2 pieces

Flour - 1 tablespoon

Any greens - a bunch

Method of preparation

Boil a crumbly porridge from half a glass of buckwheat and skip it through a meat grinder together with chicken fillet, onion and carrot (however, if you like, you can chop the onion and carrot using a blender). Beat eggs into mince and grate two curds, pre-frozen in the freezer. Greens finely chopped and half of it also mix in minced meat. Let stand in the refrigerator for at least half an hour.

Heat the flour in a dry frying pan, then pour the cream and cook for a couple of minutes until thick. Add salt, pepper, tomato paste, the remaining cheese and herbs. Stir well and brew.

Form the meatballs, put into shape and bake for 10 minutes in the oven at 180 degrees. Pour the sauce and bake for another quarter of an hour.

Meatballs in a creamy sauce - tricks and useful tips

  • To form the meatballs of the most similar size, take the stuffing with a spoon into which just the right volume of the semi-finished product fits.
  • Minced meat often clings to hands, which makes it difficult to give the meatballs the correct shape. To prevent this from happening, before starting work, slightly moisten your palms with water.
  • To make the sauce even tastier and more fragrant, add chicken or beef broth to it instead of water.
  • To make minced meat more tender, it is better to beat it off, for which, throw it on the table several times with force.
  • A loaf should be soaked not in cold and, even more so, not in hot milk, but in a warm, comfortable temperature.
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