Meatballs in creamy sauce
WHAT YOU WILL NEED
From ingredients
8 products
SIMPLE PROCESS
Step by step recipe
The secret to these meatballs lies in the balanced combination: onion and garlic for aroma, carrots for sweetness and color, and a sour cream-egg-cream mixture for a velvety texture. Avoid overcooking in the oven — watch the time. Follow our steps for a perfect result every time.
Prep the Meat
Finely chop onion and garlic. In a large bowl, combine ground pork, onion, garlic, and salt. Mix well until uniform.
Shape the Meatballs
Wet your hands with water and roll the mixture into small balls, about 1.5 inches in diameter. Arrange them in a baking dish in a single layer.
Make the Sauce
Grate carrot coarsely and sauté in a little oil for 3-4 minutes until soft. Add sour cream, cream, egg, and water, stirring well.
Pour Over Meatballs
Evenly pour the sauce over the meatballs. Sprinkle with black pepper or paprika if desired.
Bake
Preheat oven to 180°C (350°F) and bake for 40-45 minutes until golden and cooked through. Check by piercing one — juices should run clear.
Serve
Let rest for 5 minutes after baking. Serve hot with your favorite side (mashed potatoes, rice, pasta) and garnish with fresh herbs. Enjoy!
CHEF'S TIP
Choose Quality Ground Meat
Pork mince with 15-20% fat works best for juiciness. For a leaner option, mix pork with beef or use ground chicken.
Don't Overdo the Egg
One egg (about 55g) is enough for binding. Too much egg makes the meatballs rubbery. If the mixture is dry, add 1-2 tablespoons of cold water.
Sauce is the Key
Sour cream and cream create a rich sauce, while carrots add natural sweetness and a beautiful yellow hue. A pinch of nutmeg or paprika can elevate the flavor.
Check for Doneness
Meatballs are ready when the juices run clear and the internal temperature reaches 75°C (165°F). Baking time depends on size — 40-45 minutes at 180°C (350°F).
SUBSTITUTIONS
Add your taste
- With Chicken Replace pork with ground chicken — lowers calories to about 180 and makes it lighter. Reduce baking time to 30-35 minutes.
- Tomato Sauce Instead of creamy sauce, try a tomato version: sauté onion, garlic, carrot, then add 200g tomato paste and 100ml water. A bolder, tangy flavor.
- Add Mushrooms Stir 150g of sautéed button mushrooms into the sauce — adds richness and depth.
- Vegetarian Version Replace meat with a mix of cooked lentils, rice, and sautéed veggies. Shape into balls and bake with the same sauce.
HOW TO STORE
How to Store Meatballs in Creamy Sauce
Cool the dish, transfer to an airtight container, and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10-15 minutes or in the microwave. Freeze in portions for up to 2 months — thaw in the fridge and reheat on the stovetop.
GOOD TO KNOW