John Myers
Roast Meatballs
The perfect roast meatballs recipe with a picture and simple step-by-step instructions.
For the pepper cream sauce:
- 2 size Diced onions
- 2 thickness Slices of roast pork
- 200 g Ground beef
- 2 Eggs
- 1 tablespoon Mustard extra hot
- 2 tablespoon Breadcrumbs
- 0,5 teaspoon Smoked salt
- 0,5 teaspoon Sea-Salt
- 0,5 teaspoon Steak seasoning
- 0,5 teaspoon Seasoned pepper
- 2 tablespoon Cream
- 8 Bacon slices
- 30 g Clarified butter for frying
- 2 small Onions in strips
- 200 ml Meatsoup
- 100 ml Cream
- 1 teaspoon Green pepper
- 1 teaspoon Pink pepper
- 1 teaspoon Mixed cornstarch
- For the minced dough, leave the bacon in a pan and fry half of the onion cubes until translucent. Set aside and let cool.
- During this time, dice the roast slices very finely. I first cut them into very thin slices with the bread machine, then into strips with a knife and finally into fine cubes (with a large, sharp knife this is very easy to do).
- Knead the minced meat with the roast cubes, eggs, raw and translucent fried onions, mustard, breadcrumbs and all the spices to form a minced dough (if it seems too dry, add 2 tablespoons of cream) and then let the dough rest for about 10 minutes, so that the crumbs can soak up the moisture.
- Then shape 8 dumplings with moistened hands and wrap each one with a slice of bacon. Preheat the oven to 150 degrees using a suitable mold. Fry the dumplings in the heated clarified butter in a pan (with the seam of the bacon first) and then transfer them to the oven pan for gentle finish cooking.
- For the pepper sauce: simmer the onion strips in the remaining frying fat of the pan over medium heat until they have a nice color, then deglaze with broth and cream, season with green and pink pepper and, if necessary, add cornstarch or a thick sauce to a creamy sauce prepare.
- Serve the pepper sauce with the meatballs. A potato and carrot puree is an excellent accompaniment.
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