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Meatballs -Jäger Art- Gratinated

5 from 5 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 248 kcal

Ingredients
 

Meatballs:

  • 700 g Ground beef
  • 1 Egg
  • 4 tbsp Breadcrumbs
  • 2 tbsp Mustard
  • 1 tbsp Tomato paste
  • 1 tsp Seasoned salt
  • 1 tsp Garlic pepper
  • 2 tbsp Sweet paprika powder
  • Fenugreek powder
  • Telly cherry pepper
  • Fresh parsley
  • Oil

Hunter sauce:

  • 20 g Dried mushrooms
  • 200 g Mushroom heads, canned, drained
  • 2 Onions
  • 150 g Bacon cubes
  • 4 tbsp Cognac
  • 200 ml Cream
  • 2 tbsp Potato starch
  • 0,5 tsp Seasoned salt
  • 0,5 tsp Garlic pepper
  • Telly cherry pepper
  • 1 pinch Sugar
  • 1 pinch Fenugreek powder
  • 200 g Grated Emmental

Instructions
 

Meatballs:

  • Knead the minced meat, egg, breadcrumbs, mustard, tomato paste, seasoned salt, garip pepper, fenugreek, parsley and pepper well. Then form balls. As a measure I used a melon ball shaper and one ball was about 30g. About 30 balls.
  • Heat the oil in a pan / roasting pan and briefly fry the meatballs all around until crispy. Take out of the pan / roasting pan.

Sauce: Preheat oven / top / bottom heat / 200 ° degrees

  • Fry the bacon and onions in the meatball fat until crispy, then add the drained mushrooms, stir in and deglaze with cognac, briefly bring to the boil and add the cream. Then season the sauce with seasoned salt, garlic pepper, fenugreek, sugar and pepper. Mix with a little water and potato starch and thicken the sauce with it.
  • Now put the meatballs in the sauce and sprinkle with cheese! Baked in the oven for about 30 minutes.
  • Serve! With us there was pasta and salad! 🙂

My garlic pepper:

  • Garlic and pepper all-rounder; o)

Seasoning salt:

  • My seasoning salt

Nutrition

Serving: 100gCalories: 248kcalCarbohydrates: 9.3gProtein: 16gFat: 14.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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