Meatballs with Apple Cream Sauce

Everyone in our family likes these easy-to-make meatballs. They are quick to prepare and the highlight of this dish is the homemade apple cream sauce. Mashed potatoes and wild cranberry jam are served with it. Salty, sweet and creamy, simply unbeatable.

Duration: 30-45 minutes

Amount: Serves 5-6


For the meatballs:

1 kilogram of organic ground beef

1 level tablespoon of salt

1 / 2-1 teaspoon of pepper

1-2 teaspoons of paprika powder

For the sauce:

1-2 large apples e.g. B. red boskoop, grated

250 millilitres of fresh cream

400 millilitres of water

Salt, to taste

Pepper, to taste

1 teaspoon vegetable stock paste

1 good pinch of ground nutmeg

1 tablespoon of tomato paste

1 tablespoon medium-hot mustard

1 tablespoon of potato starch


1- 1 1/2 kilograms mashed organic potatoes with a little butter and milk

Organic wild cranberry jam


1. Put the minced meat in a bowl and season well with salt, pepper and paprika powder.

2. Shape the mixture into balls.

3. If necessary, try frying a meatball in an oiled pan to check the taste. Season if necessary.

4. Fry all the meatballs until brown.

5. Cut the apples into wedges and grate them on a glass grater up to the apple peel, alternatively grate peeled apples on a grater.

6. Put the grated apples and all other ingredients, except for the potato starch, in a saucepan and heat while stirring.

7. When the sauce begins to simmer, stir the potato starch with a little water in a small bowl and let it flow into the sauce while stirring.

8. Season to taste with salt and pepper.

9. If the apple cream sauce is too thick, it can be diluted with water.

Tip: Do not throw away the remaining apple peel, but dry it for apple peel tea and fill it into glass jars.

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