Traditional recipes

Veal meatballs in mustard cream recipe

Veal meatballs in mustard cream recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Veal

A yummy German recipe for meatballs. Enjoy over freshly cooked pasta or rice.

2 people made this

IngredientsServes: 4

  • 500g minced veal
  • 1 egg
  • salt
  • freshly ground white pepper
  • 4 tablespoons breadcrumbs
  • 1 litre beef stock
  • 50g unsalted butter
  • 50g plain flour
  • 50ml double cream
  • 2 tablespoons medium hot mustard
  • 3 tablespoons capers

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Mix meat with egg, salt, pepper and bread rumbs. Knead into a ball and form small balls.
  2. Bring beef stock to the boil in a large pan. Reduce heat to a simmer.
  3. Place meatballs in stock, cover and simmer for about 15 minutes over low heat.
  4. Remove with a slotted spoon and keep warm. Pour stock into a bowl.
  5. Melt butter in a saucepan and whisk in flour. Cook for 3 minutes while whisking constantly until a thick paste forms. Gradually stir in the stock, a little at a time, while whisking constantly.
  6. Remove pan from heat and stir in cream. Add mustard and capers and add to the meatballs. Put pan back onto the hob and slowly heat, but don't allow to boil. Serve immediately.

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Veal meatballs in mustard cream recipe - Recipes

Veal Cutlets with Mustard Sauce

Serves: 4
Points per serve: 6

4 Veal Cutlets, 200g each
3 tablespoons dijon mustard
freshly ground black pepper
1 tablespoon olive oil
1 cup dry white wine
cooking spray
1 cup water
1 teaspoon chicken stock powder

Place veal cutlets in a shallow dish or a snap lock bag. Mix together the mustard, pepper, olive oil and wine until well combine. Pour over the cutlets and allow to marinade for at least 30 minutes, longer if time permits.

Heat a large non stick frying pan and spray with cooking spray. Remove the cutlets reserving remainder of the marinade. Fry cutlets 3 - 4 minutes eash side or until cooked to your liking. Transfer to a plate to allow to rest.

Meanwhile return pan to stovetop, add the combined water and stock powder to deglaze the pan, scrapping while stirring over a high heat. Add the reserved marinade and mix well. Allow to boil and reduce by half.

Veal Meatballs

Peel potatoes and boil in salted water for about 25-30 minutes until done.

Soak bread in warm water. Heat broth. Peel and dice onions. Heat half the butter in a pan and sauté onions.

Zest lemon. Combine 1 teaspoon lemon zest, ground beef, egg whites, diced onions, squeezed bread, salt, pepper and marjoram to form a dough. Use wet hands to shape small meatballs. Cook in hot broth with onion quarters, bay leaf and allspice for about 15 minutes. Remove with a slotted spoon.

Heat remaining butter in a saucepan. Add flour and 500 ml (approximately 2 cups) of meatball cooking liquid. Add capers, mustard and cream and simmer over low heat for about 10 minutes. Juice lemon and season sauce with lemon juice, salt and pepper. Stir in egg yolk but do not boil.

Drain potatoes and season with parsley. Serve meatballs with sauce and garnish with parsley.

Meatballs with cream sauce

Köttbullar med gräddsås (meatballs with cream sauce) is widely thought of as Sweden's national dish. Köttbullar are smaller and have a diferent flavour to Italian meatballs and are nearly always served with a cream sauce. The recipe first appeared in a book by the legendary Cajsa Warg, published in 1755, and has been a firm favourite ever since.

Unfortunately, the Swedish Chef on The Muppet Show demonstrated to the world how to cook them, whilst singing in semi-comprehensible gibberish in a mock-Swedish accent! And what did we learn? Swedish meatballs are only fit for tennis!

Of course, that is not true. When made by a skilled chef, like Stefano Catenacci at Operabaren in Stockholm, köttbullar are light, delicate and a real treat. He serves them in a traditional style, with potato purée, sweetened lingonberries and pressed cucumber. Personally, I think Operabaren, with its beautifully maintained Art Nouveau interior, is the best places in the world to enjoy köttbullar.

The recipe

Of course, you might want to know whether the recipe below is authentic? The short answer is that there is not an authentic method. If you asked ten Swedes about making köttbullar you would get ten different answers. They would be similar for sure, but most Swedish cooks will have their own way and so will use a bit more or a bit less of this or that. Nonetheless, I think most Swedes would agree that these meatballs are pretty good.

Opinions about gräddsås (cream sauce) are even more divided. The recipe below is adapted from Vår Kok Bok (Sweden's most popular cookery book) and I think it strikes a good balance, but of course you can tweak it to suit your own preferences and still feel it is genuinely Swedish. Some add more cream, sometimes a lot more cream(!), and some add some white wine vinegar or a tablespoon of redcurrant jelly. Nonetheless, I think you will find the gräddsås recipe below a good starting point.


Be sure to serve your meatballs with some pressgurka (pressed cucumber), rårörda lingon (sweetend lingonberries) and potatismos (mashed potatoes) as they really are the best dishes to accompany köttbullar med gräddsås. John Duxbury


• Swedes generally only season meatballs with salt and white pepper, but occasionally other seasoning is also added such as some allspice or sugar and mustard.
• Take your time rolling the meat into balls between the palms of your hand otherwise they will go out of shape quickly when you fry them.
• Fry the meatballs in two batches because if you fry too many at once they will steam rather than brown.

• If you like a foamy gräddsås, use an immersion blender to incorporate air into the sauce after adding the cream in step 9 below. Have the blade half in and half out of the sauce to incorporate lots of air. If you've not got an electric blender, whisk by hand for 2-3 minutes.
• For a julbord (Christmas buffet), grated potato and cream are usually added to the meat mixture. Julköttbullar (Christmas meatballs) are often baked. More…
• If you are making very large quantities for a party make the meatballs in advance and then reheat them in an oven for 10-15 minutes at 175°C (350°F, gas 4, fan 160°C). Use aluminium foil trays with lids, as the lids help to prevent the meatballs drying out.
• Use any leftovers to make some delicious köttbullesmörgås med rödbetssallad (open meatball sandwich with beetroot salad). More…



4 tbsp fresh white breadcrumbs
4 tbsp milk or water
225 g (8 oz) pork mince
225 g (8 oz) veal or beef mince
2 tbsp grated onion*
1 egg, lightly beaten
3 whole allspice, crushed (optional)
salt and freshly ground white pepper
2 tbsp butter, for frying

*The onion is better grated than chopped

Cream sauce

300 ml (1¼ cups) hot water
½-1 beef stock cube
2 tbsp plain flour (all-purpose flour)
100 ml (7 tbsp) milk or water
½-1 tsp soy sauce
2-3 tbsp cream



1. Put the breadcrumbs in a large bowl and add 4 tablespoons of milk or water. Leave them to absorb the liquid for about 5 minutes.

2. Add the mince, grated onion, egg, allspice (optional) and seasoning. Mix with your hands or a wooden spoon until evenly mixed. Don’t over mix or the meatballs will be heavy.

3. Take a tablespoon of mixture and roll it until it is nice and round. (Rinse your hands in cold water if the mixture is too sticky.) Repeat until you have used up all the mixture, by which time you should have between 30 and 40 meatballs.

4. Heat a tablespoon of butter in a frying pan over a medium high heat until the butter stops sizzling. Fry half the meatballs, shaking the pan frequently when you first add them. When they are nicely browned, turn down the heat and cook for a further 10 minutes. Remove the meatballs from the pan and keep warm.

5. Add another tablespoon of butter and fry the remaining meatballs in the same way as in step 4.


6. When the meatballs are cooked, remove the pan from the heat and add the warm water and use it to scrap up all the meaty bits in the pan. Bring it up to the boil and let it simmer for a minute or two.

7. Sieve the mixture into a saucepan, add the stock cube and stir until dissolved.

8. Mix the flour with the milk or water and stir until dissolved. Pour into the saucepan, whisking continuously as you do so. Simmer the sauce for 5 minutes.

9. Add the soy sauce and cream. Heat for another couple of minutes, stirring continuously with a wooden spoon. (Use a whisk if you like a little foam, as shown above. If you like lots of bubbles, use an immersion blender with the blade half in and half out of the sauce.) Taste and adjust the seasoning.

10. Serve the meatballs with rårörda lingon, mashed potatoes, pressed cucumber and a light coating of the sauce. Pour the rest of the cream sauce into a jug for people to help themselves to if they want more.



For julköttbullar (Christmas meatballs) the breadcrumbs and milk/water are replaced with grated potato and cream and the onion is finely chopped and lightly fried first.

1 small onion
3 tbsp butter
2 medium sized cooked potatoes
225 g (8 oz) minced beef
225 g (8 oz) minced pork
1 egg, lightly beaten
1½ tsp salt
3-4 whole allspice, finely crushed
150 ml 5 fl oz cream

1. Peel and finely chop a small onion and fry in a tablespoon of butter until softened.

2. Grate the two cooked potatoes into a bowl.

3. Add the minced beef, pork, egg, salt, allspice and cream. Mix with your hands or a wooden spoon until evenly mixed. Don’t over mix or the meatballs will be heavy.

4. Take a tablespoon of mixture and roll it until it is nice and round. (Rinse your hands in cold water if the mixture is too sticky.) Repeat until you have used up all the mixture, by which time you should have about 30-40 meatballs.

5. Heat a tablespoon of butter in a frying pan over a medium high heat until the butter stops sizzling. Fry half the meatballs, shaking the pan frequently when you first add them. When they are nicely browned, turn down the heat and cook for a further 10 minutes. Remove the meatballs from the pan and keep warm. Repeat with the remaining meatballs.

For a large party

For a large party, julköttbullar are normally cooked in an oven. Add the butter to a large pan and put it in a hot oven at 250°C (475°F, gas 9, fan 220°C) until the butter is melted and a light brown colour. Add the julköttbullar and cook in the middle of the oven for 8-12 minutes until nicely browned, shaking the pan a few times to ensure that the balls are evenly browned.

Köttbullesmörgås med rödbetssallad

If you have any meatballs leftover use them to make an open sandwich with a beetroot salad. Butter some bread and arrange on a serving dish. Top with rödbetssallad, slice the meatballs and then place them on top of the salad. Garnish with parsley or chervil, slices of smörgåsgurka (pickled gherkin/cucumber) and some very thin slices of peeled raw beetroot (optional).

Sometimes, as shown above, I make smaller meatballs, using just half a tablespoon of mixture per ball, especially for open sandwiches.

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Cooking Tips for Creamy Chicken Meatballs in Mushroom Sauce

  • While making meatballs, the best way is to mix all your ingredients except the ground meat first. This way it’s much easier to combine your seasoning, binding agents and flavoring when you finally add the meat.
  • Don’t over mix. Seriously, just stop when you feel like you are 90% done. Overworking the meat can lead to denser meatballs.
  • To chop the mushrooms finely, just cut them in half and add them to a food processor. This will coarsely chop the mushrooms without you having to do any of that effort. Takes about 2.5 minutes.
  • Always sear the meatballs on high heat. This locks in the flavors and the sear helps them retain their shape when you add them back to the sauce.
  • Feel free to switch up chicken meatballs for vegetarian ones if you are a vegetarian. But retain the sauce. Because that sauce absolutely rocks!

TRIO MEAT- secret ingredient




As usually I using trio ground meat. This is just in my opinion, that if you combine all three ground meats together beef, pork and veal, the taste is much much better. The meat is much tastier, juicier and have much better texture, if combined together.

I have been using trio ground meat, in all my recipes, when it involves ground meat, such as meatballs in tomato sauce , meat loaf, stuffed peppers or hamburgers, etc. I swear, when those three meats are combined together, it gives much better and juicier taste.

In my family, we run this same recipe (trio meat) for any base of meatballs, for centuries. Meatballs can be either simmered in sauce (gravy) , fried (cooked) on skillet or baked in the oven. All three options are great ( the baked one the healthiest), but mine preferred style is fried on skillet and then tossed in this rich and creamy sauce. So with this recipe for Swedish Meatballs, I am using the fried method.

Another key ingredient for the great taste of the ground meat is garlic. Garlic is intensely aromatic and flavorful for any preparation of meat. More garlic you add, more flavorful your meal will be. Another great ingredient is seasoned bread crumbs. I always opt for Italian seasoning with Romano cheese . If you need breadcrumbs gluten free, here is gluten-free breadcrumbs.

Over all, this recipe for Swedish meatballs is fairly easy and quick to make. The only time consuming is rolling the meatballs. You might want to opt for the preparation of meatballs (rolling it) the night before and store it in the refrigerator. This should save some time.

Still searching for what to cook ?

  • Meatballs
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 4 small shallots finely chopped
  • 4 cloves garlic minced
  • 1/2 pound ground sirloin
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme
  • 1 large egg
  • 1 teaspoon sea salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 tablespoons butter
  • 1/4 cup fresh parsley plus more to garnish
  • Sauce
  • 2 tablespoons butter
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup lingonberry preserves (or cranberry preserves)
  • 1 tablespoon balsamic vinegar

Veal Cocktail Meatballs w/Apricot-Mustard Glaze

This is what I refer to as a "bonus blog post".  In the scheme of my holiday blogging agenda, this yummy recipe was not on cue for today. Occasionally, as per today, what I decide to post is born out of practicality:  or what happens in my "real" daily life.  Earlier this week, my friend Scott asked me to show him how I make parmigiana.  So, on Tuesday, we got together early in the afternoon and had a great time making my recipe for

"Not Your Mama's Parmigiana" (Chicken or Veal)

, which I, of course, took the opportunity to turn into a blog post on Wednesday.  You can find that recipe in Categories 3, 11, 12 or 19. From that kitchen encounter, I have six beautiful veal cutlets leftover, so, I've decided to spend today, a relaxing Friday afternoon, right here in my kitchen showing you how to make one my favorite recipes for cocktail meatballs.  After all, everyone loves meatballs, everyone really loves cocktail meatballs, and this super easy-to-make recipe is perfect for any festive celebration!

Back in May, I posted my recipe for

Apricot Mustard Sauce:  For Dipping or Drizzling

, found in Categories 8, 10 or 22.  I almost always have a container or two of this flavorful condiment on hand in my refrigerator or freezer.  This easy-to-make sauce/glaze instantly turns an ordinary grilled chicken breast or braised pork chop into a decadent feast.  Just wait until you taste what it is going to do to these not-so-ordinary veal meatballs!

1  pound very lean veal, cut into chunks

1  ounce saltine crackers (10 saltines)

1  teaspoon dried thyme leaves

1/2  teaspoon each:  sugar, sea salt and white pepper

1  jumbo egg, at room temperature

Step 1 .  In the work bowl of a food processor fitted with a steel blade, coarsely grind the veal, using about 15-20 rapid on-off pulses.  Place the veal in a medium mixing bowl and set aside.  In the same work bowl:

Process the crackers, dried thyme, sugar, salt and pepper to a fine mixture, but not a powder, about 15 seconds.  Add the egg and process to a paste.

Step 2 .  Add the flavorful cracker mixture/paste to the ground veal, and, using your hands, combine thoroughly.  Trust me, there is only one way to do this, and it is with your hands.

Step 3 .  Using a 1" ice cream scoop , portion the meat and place it on a baking pan that has been lined with parchment paper.  Using a light touch, roll between the palms of your hands to form balls.  Don't overwork the meat or try to compress.  No matter how many times I make this recipe, I always seem to get 4 dozen meatballs!

Step 4 .  Bake on center rack of preheated 350 degree oven for 10 minutes.  Remove from oven and cool, in pan, about 10 minutes prior to.

. skewering with "frilly" toothpicks, dipping into warm apricot-mustard sauce and plating.  Serve warm or at room temperature:

Veal Cocktail Meatballs w/Apricot-Mustard Glaze :  Recipe yields 4 dozen cocktail meatballs and 2 cups of sauce.

Special Equipment List : cutting board, chef's knife food processor 12 1/2" x 8 3/4" baking pan parchment paper 2-4 dozen toothpicks

Cook's Note :  Both the sauce and the meatballs can be prepared in advance and frozen separately.  Freeze the sauce in 2, small, 1-cup size food storage containers.  Temporarily freeze the meatballs on the baking pan, then, after they are frozen, transfer to a food storage bag, seal and store in the freezer until you want to serve them.  Thaw the meatballs completely. Wrap in aluminum foil and reheat in a moderate 325 degree oven, about 10-15 minutes.  Dip into warm sauce and serve as directed above.

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)

Ingredients Koenigsberger Meatballs

200g ground beef
200g ground pork
1 roll
2 eggs
2 tbsp bread crumbs (all natural, no spices)
1 medium size onion
salt, pepper to taste

Broth (where you boil the meatballs)

1 liter beef broth (clear) instant or homemade – How to make German Beef Broth –
salt, 1 onion, 1 bay leave, 3 pimento corns, 3 pepper corns

3 tbsp butter, 2 tbsp flour, 1 tbsp sugar, 1 tbsp lemon juice,
0,38 liter broth, 1/8 liter heavy cream, capers, 1 egg yolk, salt, pepper, parsley

Recipe Summary

  • 1 pound lean ground beef
  • ¾ cup crushed seasoned croutons
  • ¼ cup chopped sweet onion
  • 1 egg, lightly beaten
  • 2 cloves garlic, chopped
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter

In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.

Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.