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Meatballs with onion sauce my father's way

Prep Time 15 - 20 min mins
Cook Time 30 - 35 min mins
Total Time 45 mins
Racing:
Difficulty: intermediate
Description

This recipe is part of the family collection inspired by one of our favourite dishes, prepared by my father - a true chef according to the whole family. His way of cooking is based entirely on slowly building up the flavours over a medium heat, without stress or haste. A dish that simmers gently, but whose flavours make you salivate from the very first minute!

Ingredients
  • sunflower oil
  • 8 small onions (cut in eight)
  • 500 g of minced meat (half beef/half pork)
  • 40 g breadcrumbs
  • ½ cube of beef stock (crumbled)
  • 1 egg
  • 200 ml of milk
  • 50 g fresh cream
  • ½ lemon (juice)
  • pepper
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation
    1. Slowly fry the onions in a pan with a little oil over a medium heat, without burning them.
    2. Meanwhile, mix the minced meat with the breadcrumbs, crumbled stock cube, egg and pepper. Form into balls.
    3. When the onions are golden brown (but not too dark), add the meatballs. Reduce the heat slightly and brown.
    4. As soon as they are nicely coloured, deglaze with the milk.
    5. Bring to the boil briefly, stir in the crème fraîche, add the lemon juice, mix well and adjust the seasoning. Serve hot.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/boulettes-de-viande-a-la-sauce-aux-oignons-a-la-facon-de-mon-pere/