Description
Saftige Hackbällchen, zart gewürzt mit Oregano und Paprika, schmoren in cremiger Gemüse-Rahmsoße mit feinen Karottenstücken. Dazu lockerer Reis, der die samtige Sauce perfekt aufnimmt – ein herzhaftes, aromatisches Wohlfühlgericht.
Ingredients
Scale
- 300g Hackfleisch
- 1 Ei
- 1 EL Paniermehl
- Salz
- Pfeffer
- Oregano
- Paprikapulver
- 2 kleine Karotten
- 1 Paprika
- 2 Rote Zwiebeln
- 6 große Champignons
- 3 Stangen Lauchzwiebeln
- 8 bunte Cherry Tomaten
- 1 EL Butter
- 1 EL Mehl
- 1/2 TL Tomatenmark
- 50 ml Brühe
- 200 ml Sahne oder Milch
- Öl zum Braten
Instructions
- Begin by preparing the meat mixture for the Hackbällchen (meatballs). In a large mixing bowl, combine 300g of Hackfleisch (ground meat), 1 egg, 1 tablespoon of Paniermehl (breadcrumbs), and season with salt, pepper, oregano, and paprikapulver (paprika powder) according to your taste. Mix all these ingredients thoroughly with your hands or a spoon until evenly combined and the mixture is sticky enough to form balls.
- Once the meat mixture is ready, shape it into small, evenly sized meatballs. Try to make them around the size of a walnut so they cook evenly.
- Peel and finely dice 2 small carrots and 2 red onions. Wash and chop 1 paprika (bell pepper) into bite-sized pieces. Clean and slice 6 large champignons (mushrooms). Chop 3 stalks of lauchzwiebeln (spring onions) into small rings. Rinse 8 colorful cherry tomatoes and halve or quarter them depending on size.
- Heat a generous amount of oil in a large frying pan over medium heat. Once hot, carefully place the formed meatballs into the pan and fry them until they are golden brown and cooked through, about 5-7 minutes, turning occasionally to brown all sides evenly. Once cooked, remove the meatballs from the pan and set them aside on a plate.
- In the same frying pan (leaving the meat juices and oil), add the diced red onions and sauté them briefly for about 1-2 minutes until they begin to soften and become translucent.
- Add the diced carrots to the pan with the onions and continue to cook for another 1-2 minutes, stirring occasionally to combine the flavors.
- Next, add the chopped bell pepper to the pan and stir-fry for a couple of minutes until they start to soften but still retain some crunch.
- Add the sliced champignons to the pan and cook everything together for an additional 3-4 minutes. Stir frequently to prevent sticking and ensure even cooking of all vegetables.
- Push the cooked vegetables to one side of the pan to create space for the sauce base. Add 1 tablespoon of butter to the empty side of the pan and let it melt over medium heat.
- Once the butter has melted, sprinkle 1 tablespoon of flour evenly onto the melted butter. Using a wooden spoon or spatula, stir and combine the butter and flour to form a roux. Cook this mixture for about 1 minute to remove the raw flour taste, stirring constantly to avoid lumps.
- Add 1/2 teaspoon of tomato paste (Tomatenmark) to the roux and stir it in. Allow it to briefly toast for 30 seconds to enhance the flavor.
- Slowly pour in 50 ml of Brühe (broth) while continuously stirring to incorporate it smoothly into the roux, preventing lumps and creating a creamy sauce base.
- Then add 200 ml of Sahne (cream) or Milch (milk) to the pan and stir thoroughly to combine all ingredients into a smooth, creamy vegetable sauce.
- Add the halved cherry tomatoes and chopped spring onions to the sauce. Stir them in gently and bring the sauce to a gentle boil over medium heat. This will help the flavors meld and slightly soften the tomatoes and spring onions.
- Taste the sauce and season with additional salt, pepper, or herbs if needed to balance the flavors.
- Return the cooked meatballs to the pan, nestling them gently into the creamy vegetable sauce. Reduce the heat to low and let everything simmer together for a few minutes (about 3-5 minutes). This allows the meatballs to absorb some sauce flavor and ensures they are heated through.
- While the meatballs and sauce are simmering, cook rice separately according to package instructions until fluffy and tender. Drain and keep warm until serving.
- Once the meatballs are heated through and the sauce has thickened slightly, remove the pan from heat. Serve the Hackbällchen in Gemüse Rahmsoße hot over a bed of freshly cooked rice for a comforting and satisfying meal.
Notes
For a richer sauce, use heavy cream instead of milk. If you prefer a lighter version, substitute milk or use a plant-based alternative. You can also add fresh herbs like parsley or chives at the end for extra freshness. When shaping the meatballs, wetting your hands slightly can prevent the mixture from sticking. Make sure to cook the meatballs thoroughly to ensure food safety. The dish pairs nicely with steamed rice, but boiled potatoes or egg noodles are also great alternatives.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
