Meatballs with Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g carrot (s)
- salt and pepper
- 1 roll, stale, soaked
- 5 onion (s)
- 250 g mushrooms
- 100 g pickled cucumber (s) and ml cucumber liquid
- 500 g minced meat
- 1 egg (s)
- 1 teaspoon mustard
- Paprika powder, noble sweet
- 2 tablespoons oil
- 375 ml vegetable stock
- 100 g cream
- 1 teaspoon sauce thickener, light
- sugar
Print Recipe
Pin Recipe Instructions
- Wash, peel and dice the carrots, then cook for about 8 minutes. Chop the mushrooms and cucumber into small pieces.
- Mix the minced meat with the squeezed out bun, egg and mustard, season the meat dough with salt, pepper and paprika and form small balls out of it. Cut onions into wedges and fry in oil, remove and set aside. Fry the meatballs all around, also remove them and keep them warm. Fry the mushrooms, add onions and carrots. Deglaze with vegetable stock, cucumber juice and cream. Add the pickles. Stir in the sauce thickener, bring to the boil and season the sauce with salt, pepper, paprika and sugar.
- Then put the meatballs back in and bring to the boil again.
- This goes well with spaetzle!
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