German Meat Balls With Bell Pepper Sauce - Hackfleisch Kuechle

READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    bell pepper (yellow or red)
  • 12
    onion, diced
  • 1
  • 13
    cup breadcrumbs
  • 2
    tablespoons mustard
  • 1
    pinch salt, to taste
  • 1
    pinch pepper, to taste
  • 1
    pinch paprika, to taste
  • 2
    tablespoons oil
  • 12
    cup water
  • 1
    tablespoon whipping cream
  • 1
    tablespoon brown gravy mix (optional)
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DIRECTIONS

  • Dice bell pepper and onion and set aside.
  • Mix ground beef with egg, bread crumbs, mustard and 1/2 of your diced onions.
  • form 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.
  • Heat 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
  • Remove the meatballs from the pan an set aside.
  • brown remainder of your onions together with the bell pepper in the left over oil/browning juices.
  • Ad 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.
  • Place the meatballs back into the gravy and let all simmer for 5 more minutes.
  • Serve with your choice of sides.
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