1/1 Photo of German Meat Balls With Bell Pepper Sauce - Hackfleisch Kuechle
Chef #1166907's Note:
These are "Hackfleisch Kuechle" translating roughly into Ground Beef Meat Balls... Its a great versatile dish that can be served with mashed potatoes rice or even french fries.. Left over meat balls are great cold, sliced in half in a Kaiser Roll!!!
My Private Note
meat ba ...
Units: US | Metric
- 1Dice bell pepper and onion and set aside.
- 2Mix ground beef with egg, bread crumbs, mustard and 1/2 of your diced onions.
- 3form roughly 6 meatballs (each meat ball should fit into your cupped hand and roll in some bread crumbs and pad lightly on both sides to flatten them on 2 sides.
- 4Heat oil in a deep pan and brown meatballs harshly on both sides until nice dark and firm crust has formed (approximately 5 min on each side), take care to only turn them once
- 5Remove the meatballs from the pan an set aside.
- 6brown remainder of your onions together with the bell pepper in the left over oil/browning juices.
- 7Ad water in small steps to loosen all the browned particles from the pan to create a nice dark gravy. Finish the gravy with some cream and the tablespoon of gravy mix to thicken it.
- 8Place the meatballs back into the gravy and let all simmer for 5 more minutes.
- 9Serve with your choice of sides.
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Nutritional Facts for German Meat Balls With Bell Pepper Sauce - Hackfleisch Kuechle
Serving Size: 1 (141 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 255.9
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 5.9 g
- Cholesterol 85.8 mg
- Sodium 190.4 mg
- Total Carbohydrate 6.0 g
- Dietary Fiber 0.7 g
- Sugars 1.0 g
- Protein 16.3 g