Meatballs with mayonnaise sauce

Name: Meatballs with mayonnaise sauce
Ingredients: 700 g ground pork shoulder; 30 g green garlic; 1 medium onion (150 g); 5 g lovage; 3 g dill; 10 g parsley; 1 slice of bread (30 g); 2 tablespoons tomato paste; 1 egg; 300 ml oil; 1 teaspoon mustard; 1 teaspoon salt; 15 ml lemon juice; 300 g sour cream; 3 medium red onions (300 g); 2 g dill; 1 garlic clove

Meat - Meatballs with mayonnaise sauce by Virginia L. - Recipia

Meatballs with mayonnaise sauce are baked for Easter and served with a cold, creamy sauce with red onion. The pork is mixed with bread, green garlic and herbs, and tomato paste gives the meatballs a reddish color. I cut the red onion for the sauce into thin slivers, so they aren’t too big on a spoon. Preparation: 25 minutes. Cooking: 35 minutes. Total time: 60 minutes. Servings: 4. Approximately 1300 kcal and 35 g of protein per serving.

Ingredients

For the meatballs

700 g ground pork shoulder
30 g green garlic
1 medium onion (150 g)
5 g lovage
3 g dill
10 g parsley
1 slice of bread (30 g)
2 tablespoons tomato paste

For the sauce

1 egg
300 ml oil
1 teaspoon mustard
1 teaspoon salt
15 ml lemon juice
300 g sour cream
3 medium red onions (300 g)
2 g dill
1 garlic clove

Preparation

1. Finely chop the onion and green garlic. Mix them with the pork, lovage, 3 g of dill, parsley, the slice of bread and tomato paste. 2. Shape into meatballs about 3 cm across and arrange them on a baking sheet lined with parchment paper. Bake at 180°C for 35 minutes, until browned and cooked through. 3. Put the egg, oil, mustard, a pinch of the teaspoon of salt and the lemon juice in a tall container. Blend from the bottom up for about 20 seconds, until the mayonnaise comes together. 4. Peel the red onions and cut them into thin slivers. Mix the mayonnaise with the sour cream, onion, 2 g of dill and chopped garlic. Season the sauce with the remaining salt and serve alongside the meatballs.

Notes

Store the meatballs and sauce separately in the fridge for up to 3 days; stir the sauce until smooth before serving it again. For a gluten-free version, replace the bread with 30 g of gluten-free bread; the sauce contains eggs and dairy. Pork shoulder with a little fat is easy to shape and helps the meatballs hold together. Larger ones may need a few extra minutes in the oven, until they are no longer pink in the center. If the red onion has thick layers, slice them thinner so they soften in the cold sauce. You can add more dill or garlic to the sauce if you prefer their flavors stronger. Serve with mashed potatoes.