Jäger-style Meatballs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced meat, mixed
- 4 tablespoon breadcrumbs
- 1 egg (s)
- 2 onions)
- 1 clove garlic
- 1 teaspoon mustard, hotter
- 8 slices bacon
- 1 red pepper (s)
- 250 g mushrooms
- 200 ml meat broth
- 1 teaspoon tomato paste
- Salt and pepper from the mill
- Cayenne pepper
- Paprika powder
- Oil for frying
- Cornstarch for binding
Print Recipe
Pin Recipe Instructions
- First dice an onion and the clove of garlic and sauté in a little oil. Let cool down. Then make a mince mixture from the minced meat, the steamed onion, the egg, mustard, breadcrumbs, salt and pepper. Shape 8 meatballs and wrap them with bacon.
- Cut the second onion into crescents, quarter the mushrooms if necessary and cut the peppers into strips.
- Heat the oil in a pan and fry the meatballs until they are brown on all sides. Remove and set aside. Then sauté the onions, mushrooms and pepper strips in the frying fat. Add the tomato paste and sweat with it. Deglaze everything with meat stock and steam for about 5 minutes. Season to taste with cayenne pepper and paprika powder. Possibly bind with a little cornstarch if it is too runny. Then place the meatballs on the vegetables again and heat them up.
- Noodles go well with it.
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