Cream Sauce with Juicy Meatballs, Cranberries and Broccoli

Yes, I put Cream Sauce at the beginning of the title because honestly (and obviously), that is the most important part of this dish. I’d also like to add that I always make my cream sauce blonde because I don’t think it’s necessary to add extra artificial stuff in the sauce (but of course you can do it).

Gluten Free Meatballs in Cream Sauce served with steamed broccoli and mashed Cranberries

Photo by Mind the Home

Cream Sauce with Juicy Meatballs
Print
Ingredients
  1. 500 g (17,6 oz) minced beef
  2. 1,5 + 1,5 tbsp liquid beef stock
  3. 1 yellow onion
  4. 1 dl (0,42 cup) + 5 dl (2,1cups) cream
  5. 3 drops + 3 drops of honey
  6. 2 yokes
  7. 60 g (2 oz) frozen and thawed cranberries
  8. two heads fresh broccoli
  9. coconut oil for frying
Instructions
  1. Start with heating up 2 big pans of boiling water.
  2. Peel and chop onions into small pieces. Fry on low heat until they are soft.
  3. Meanwhile mix beef, (1,5 tbsp) stock and cream (1 dl) and mix. Add the fried onion when it's done and let the mixture be a couple of minutes.
  4. While the mixture is sitting for a while you cut of the broccoli stem (and save it, you can use it for purées) and make small bouquets of the head. Prepare by putting it in a stainless strainer and later on you steam them 10-15 minutes in one of the pans with boiling water.
  5. Now you roll you meatballs, a plate at a time. Put the meatballs into the boiling water and let them be about 5 minutes (this makes them juicier).
  6. Remove them from the water and put them into a strainer so that they'll have lost all fluid when we're frying them.
  7. Put the other plate into the boiling water and then start frying the other meatballs until they have a beautiful brown color and are done, then remove from pan onto plate. Repeat with the rest of the meatballs.
  8. When the meatballs are ready, you remove them from the pan and you use the pan to add the cream (5 dl), the stock (1,5 tbsp) and honey (3 drops). Let come to a boil and taste to see that you are satisfied. Lower heat so it doesn't boil, whisk two yokes into the sauce and keep stirring until you have a thick sauce. Add the meatballs into the sauce to give them some heat.
  9. Meanwhile you chop the cranberries and mash them with (3 drops) honey.
Notes
  1. Optional: I always do my sauces blonde to keep away from extra additives but if you like you can put a few drops of soy sauce into it to get a brown color.
  2. Tip! It's important that the strainer with broccoli doesn't touch water because it's suppose to be steamed, not boiled. This adds extra freshness and crunch!
Mind the Home http://www.mindthehome.com/
Cream Sauce with juicy meatballs

Photo by Mind the Home

Print Friendly

Mind the Home

Leave a Reply