John Myers
Meatballs -Jäger Art- Gratinated
The perfect meatballs -jäger art- gratinated recipe with a picture and simple step-by-step instructions.
Meatballs:
- 700 g Ground beef
- 1 Egg
- 4 tbsp Breadcrumbs
- 2 tbsp Mustard
- 1 tbsp Tomato paste
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 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 from my KB
- 0,5 tsp Garlic pepper from my KB
- Telly cherry pepper
- 1 pinch Sugar
- 1 pinch Fenugreek powder
- 200 g Grated Emmental
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
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