Meatballs Pan

5 from 5 votes
Total Time 55 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 230 kcal


  • 0,5 bunch Parsley
  • 1 small Onion
  • 3 tbsp Rapeseed oil
  • 250 g Ground beef
  • 20 g Breadcrumbs
  • 1 Egg
  • 2 tsp Mustard
  • 1 tsp Dried marjoram
  • 1 Red pepper
  • 200 g Mushrooms brown
  • 200 ml Cream
  • 200 ml Meat broth instant
  • 3 tsp Sauce thickener dark
  • Salt and pepper


  • Chop the parsley leaves, peel the onion and cut into fine cubes. Heat 1 tablespoon of oil in a coated pan, sauté onions and 1 tablespoon of parsley briefly and let cool down lukewarm.
  • Put the minced meat, breadcrumbs, marjoram, egg, onion mixture, salt and pepper in a bowl and process to an even mass. Shape into 10 meatballs with damp hands.
  • Wipe out the pan, heat 2 tablespoons of oil in it and fry the meatballs all over until light brown. Fry for 10 minutes on a mild to medium heat.
  • In the meantime, clean the peppers, halve, quarter and cut into large pieces. Clean the mushrooms and cut into thin slices. Add both to the meatballs and fry for 1 minute.
  • Add the stock and cream to the meatballs, mushrooms and peppers, bring to the boil. Stir in the sauce thickener, season with salt and pepper. Serve sprinkled with the rest of the parsley. I had rice with it.


Serving: 100gCalories: 230kcalCarbohydrates: 5.1gProtein: 10.8gFat: 18.7g
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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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