Meatballs with Creme Fraiche Sauce
This recipe came about when I had half a carton of leftover crème fraîche. Hence, meatballs with creme fraiche sauce. I hate waste and love experimenting with food, so I added it.
The result? A deliciously creamy sauce – with no curdling whatsoever. To ring the changes, I sometimes make this recipe with pork and beef meatballs, instead of just beef. It takes about half an hour to make on the hob, and doing so allows the sauce to reduce to just the right consistency. It goes well with just about anything, too – rice, pasta or mash, for example.
This meatballs in creamy sauce recipe serves 4
Meatballs with creme fraiche sauce ingredients
- Olive oil, for frying
- Red onion, 1, chopped
- Pepper (any colour) 1, chopped
- Beef or pork and beef meatballs, 1 pack
- Chopped tomatoes, 1 tin or carton
- Beef stock, 1 pot or cube
- Paprika, 1/2 tsp
- Black pepper, fresh or coarse ground, a pinch
- Thyme, fresh, a stem or 2; or dried, 1/2 tsp
- Rosemary, fresh, a stem; or dried, 1/2 tsp
- Sage, fresh, a few leaves, chopped; or dried, a pinch
- Button mushrooms, about 3-4, quartered
- Crème fraîche, 1/2 tub (around 150ml)
Equipment
How to make meatballs in creme fraiche sauce
- Fry the onion and pepper in a little olive oil for a few minutes until starting to soften. Add the meatballs and cook, stirring, until they are browned all over.
- Add the tomatoes, beef stock pot or cube, spices and herbs and cook for about 10 minutes, stirring from time to time.
- Then, add the mushrooms and crème fraîche. Stir well, then cook for about 10 minutes more before serving.
Serve with rice, pasta, mash or roast potatoes
Related recipes:
- Slow cooker meatballs
- BBQ beef pasta ragu
- Pork mince bolognese
- Pepperoni pasta sauce
- Slow cooker sausage casserole
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