Traditional Austrian Rindfleischknoedel

Method

1. In a bowl, mix ground beef, breadcrumbs, onion, garlic, and egg. Season with salt and pepper.
2. Form the mixture into 20-25 meatballs.
3. In a large pot, bring beef broth to a simmer.
4. Add the meatballs and cook for 20 minutes.
5. Stir in heavy cream and simmer for another 10 minutes.
6. Serve hot with a side of potatoes or noodles.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.