John Myers
Contents
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Ingredients
For the meatballs:
- 350 g Ground beef
- 3 tbsp Breadcrumbs
- 1 Egg size M
- 1 Onion
- Salt pepper
- 1 tsp Sweet paprika powder
- 2 tsp Medium hot mustard
- 1 bunch Finely chopped flat-leaf parsley
- 2 tbsp Clarified butter
For the pepper sauce:
- 1 tbsp Powdered sugar
- 1 Onion
- 125 ml Meat broth or stock
- 2 tbsp Sour cream
- 1 tsp Pickled green peppercorns from the glass
- Salt pepper
- 1 tsp Food starch
Instructions
- For the meatballs, peel the onion and chop it finely, place in a bowl. Add ground beef and season with salt, pepper, paprika powder and mustard. Add the finely chopped parsley, breadcrumbs and the egg and knead quickly to form a dough. Cover and let rest for about 20 minutes.
- In the meantime, peel and finely chop the onion for the pepper sauce. Caramelize the powdered sugar in a saucepan, add the onion and sweat while stirring until the onion has a nice brown color. Deglaze with meat stock or stock and bring to the boil. Cover and simmer for about 10 minutes, until the onion is soft. Add the pickled peppercorns and season with salt and pepper. Mix the cornstarch with a little water until smooth and thicken the sauce. Stir in the sour cream, cover and let the sauce stand on the switched off hotplate.
- Heat the butter lard in a pan. Shape the meat dough into patties and fry in the hot fat for about 4-6 minutes on each side.
- Arrange the meatballs on plates with creamy pepper sauce.
- Fried potatoes or potato salad and mixed green salad go well with this.
Nutrition
Serving: 100gCalories: 306kcalCarbohydrates: 16.4gProtein: 14.4gFat: 20.5g
