Summary

Ingredients

• 1 roll
• 1 onion (s)
• 0.5 ½ chilli pepper (s)
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), green
• 500 g round beef
• 1 egg (s)
• 4 tablespoon peppercorns, green
• 1 pinch (s) cayenne pepper
• Salt and pepper, freshly ground
• Tabasco
• 40 g clarified butter
• 0.5 liter ½ meat broth
• 100 g cream

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Instructions

1. First, soak the bun in water. Peel and dice the onion. Finely chop half the chilli pepper. Wash and halve the peppers, remove the stem, skin and core and then dice.
2. Put the minced meat with the squeezed out bun in a bowl, add the onion and pepper cubes, the egg, the chilli pepper and half of the peppercorns. Knead the mixture well until you get a real meat dough. Season the whole thing with cayenne pepper, Tabasco, salt and pepper.
3. Then shape eight meatballs with wet hands. Fry in half of the clarified butter on both sides. Now add the remaining clarified butter, stir in the flour, sweat lightly and deglaze with the stock. Mix everything well with a whisk so that there are no lumps. Bring to the boil so that a smooth sauce is created and the liquid binds. Refine with the cream and, if necessary, season with salt and pepper, serve with the meatballs.
4. Tip: If you want the sauce a little finer, then pass it through a sieve. This way the last lumps will also disappear.
5. A fresh salad depending on the season and boiled potatoes or French fries go very well with it.