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Meatballs with green pepper sauce

Tasty and quick dish. For non-meat eaters: you can replace the meatballs with vegetarian meatballs.

Preparation time 45 minutes


  • 4 white celery stalks, chopped in bigger pieces
  • 4 carrots, chopped
  • 8 potatoes, peeled
  • 2 shallot, finely chopped
  • 2 cloves of garlic, finely chopped
  • 3 1/3 cups mixed chopped meat
  • 4 yolks
  • 2 1/3 cups chicken broth
  • 1 cup cream
  • 2 tbsp green peppercorns (canned), crushed and chopped
  • 5 stalks parsley, chopped
  • butter
  • salt


Steam the chopped celery and carrot cooked in a steamer basket. Boil the potatoes in lightly salted water and drain. Melt a knob of butter and fry the chopped garlic and shallot here in glassy. Meanwhile, mix the egg yolks under the meat and season with a pinch of salt. Stir in the onion and garlic simmered below the cut.

Melt a little butter in the pan. Make using two tablespoons of chopped fine quenellen and fry until golden brown in the pan. Remove the meatballs from the pan and spoon the steamed vegetables under. Extinguishing the sauce pan you fried the meatballs in the chicken broth. Strain the sauce. Put back on the heat, add the cream and chopped peppercorns and cook briefly.

Mix the sauce under the meatballs with vegetables and warm everything equally well. Garnish with the chopped parsley and serve with the potatoes.

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