Meatballs from Dutch Oven

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 10)

Ingredients

  • 2 kg minced meat, mixed
  • 1 roll, stale or from the day before
  • 8 tablespoon spice mix (minced spice mix, homemade fix for minced meat)
  • 1 whole egg
  • 1 tablespoon clarified butter or neutral oil
  • 200 g onion (s), diced
  • 160 g carrot (s), diced
  • 100 g celery, diced
  • 700 ml tomato sauce, recipe from the CK database
  • some lemon peel, grated
  • 1 tablespoon oregano
  • 1 cup whipped cream or crème fraîche, as desired
Meatballs from Dutch Oven
Meatballs from Dutch Oven

Instructions

  1. Soak the bread roll in a little water or milk. Season the minced meat with the spice mixture. Squeeze the soaked bread roll well by hand and add to the minced meat with the whole egg and knead everything to a homogeneous mass. Shape the minced meat mixture into small dumplings with moistened hands. Prepare the vegetables as described in the list of ingredients.
  2. Now bring 10 grillis (grill briquettes) to glow. 4 grill briquettes are placed under the Dutch Oven. When the bottom of the pot is hot, the meatballs are fried in hot clarified butter, possibly in portions. Then take it out and sweat the vegetables. Add the meatballs again, pour on the tomato sauce and sprinkle with the grated lemon zest. Put the lid on and distribute the remaining 6 grill briquettes evenly on the lid in a clockwise direction. After about 30 minutes add the oregano and stir in carefully. Put the lid back on and let it simmer for another 15 minutes.
  3. If you want, you can refine the sauce with whipped cream, crème fraîche, etc. If the sauce has become too creamy, you can liquefy it again with a little water.

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