John Myers
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Thuringian Meatballs in Hot Mustard Sauce
The perfect thuringian meatballs in hot mustard sauce recipe with a picture and simple step-by-step instructions.
For the meatballs:
- 300 g Thuringian Mett
- 1 Diced onion
- 2 Discs Bacon in strips
- 1 teaspoon Oil
- 1 Egg
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 0,5 teaspoon Chilli flakes
- 2 tablespoon Breadcrumbs
- 1 tablespoon Cream
- 1 Cuffs Chopped fresh parsley
For the hot mustard sauce:
- 20 g Butter
- 20 g Flour
- 200 ml Meatsoup
- 100 ml White wine dry
- White milled pepper
- Salt
- 2 teaspoon Bavarian mustard
- 2 tablespoon Mustard hot
Aside from that:
- 1 liter Water
- Pepper and salt
- 1 small Halved onion
- Prepare a smooth dough from the ingredients for the meatballs and let it rest for about 20 minutes; then form 12 small meatballs out of it. Bring the water to the boil with pepper, salt and the halved onion, add the balls and let simmer for about 10 minutes over reduced heat (but do not boil).
- During this time, prepare a roux and season the sauce with the mustard strongly and spicy. Use a slotted spoon to lift the cooked meatballs from the stock into the sauce, let them steep for a few more minutes and serve.
- Today we had potatoes and a fine green asparagus.
- 4th note: the minced dough is exactly the same as in my “juicy meatballs from Thuringian Mett”; I just cut the amount in half. And so we fried the same meat once and cooked it once – and both tasted very good!
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