Real Palatine Meat Buttons
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g beef
- 250 g pork
- 250 g veal
- 2 rolls, soaked, squeezed
- 2 egg (s)
- salt and pepper
- nutmeg
- Clove (s), crushed
- thyme
- parsley
For the sauce:
- 50 g butter
- Flour
- 250 ml meat broth
- Horseradish, freshly grated
- salt and pepper
- nutmeg
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Turn the meat and the 2 rolls through the meat grinder (or buy minced meat right away!). Beat 2 eggs into the mixture and season with the spices and a handful of chopped parsley. Beat the mass well and let it stand for a while. Then form dumplings with wet hands and cook in simmering meat broth.
- Horseradish sauce tastes good with it:
- Sweat butter with a little flour. Pour 1/4 l of meat stock. Then add enough freshly grated horseradish until the sauce is thick and spicy. Bring to the boil briefly and season with salt, fresh pepper, a little nutmeg and a pinch of sugar.
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