Meat Balls in Mustard Sauce

Meat Balls in Mustard Sauce

Alsace has a distinctive German influence in its cooking, and this is one such dish.

Here we have a delicious meat ball which is covered with a deep yellow sauce and served on a bed of sweet potato. Ordinary white potato or celeriac can also be used.



  • 500 gr pork mince (turkey can also be used)
  • 60 gr fresh bread crumbs
  • 1 finely chopped onion
  • 1 tsp herbs de Provence
  • 1 egg yolk
  • 1 tblsp vegetable oil
  • Salt and pepper


  • 1 finely chopped onion
  • 50 gr butter
  • 650 ml milk
  • 600 ml chicken or vegetable stock
  • 40 gr plain flour
  • 3 tsp Dijon mustard
  • ½ tsp tumeric powder
Meat Balls in Mustard Sauce
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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