Description
Zarte Hackbällchen aus saftigem Rind und Schwein, gebettet in einer cremigen, mild-würzigen Paprikarahmsoße mit knackigen Paprikastreifen. Goldbraun gebraten, aromatisch, sämig und farbenfroh – ein echter Genuss.
Ingredients
Scale
- 500 g mixed ground meat
- 1 egg
- 2 onions
- 4 tablespoons breadcrumbs
- Salt and pepper
- 2 bell peppers (green and/or red)
- 350 ml vegetable broth
- 150 ml cream
- 2 tablespoons Ajvar (mild or hot paprika paste)
- Some sauce thickener or potato starch
- Optional: paprika powder
- Optional: mustard
- Neutral oil or clarified butter for frying
Instructions
- Begin by preparing the meat mixture: Place the mixed ground meat in a large bowl. Add one egg, one finely diced or grated onion, the breadcrumbs, 2 teaspoons of salt, and a generous amount of pepper. If desired, add a pinch of paprika powder or a teaspoon of mustard for extra flavor. Using clean hands or a sturdy spoon, thoroughly mix all the ingredients until you have a well-combined meat mixture.
- Shape the meat mixture into small, evenly sized balls (about the size of a walnut) and set them aside on a plate. Peel the second onion and cut it into thin strips. Wash the bell peppers, remove the seeds and stems, and cut them into thin strips as well.
- Heat a large, deep frying pan over medium-high heat and add a little neutral oil or clarified butter. Once the fat is hot, carefully add the meatballs in batches, making sure not to overcrowd the pan. Fry the meatballs on all sides until they are browned and cooked through, which should take about 8-10 minutes. Transfer the cooked meatballs to a plate and set them aside.
- In the same pan, add the sliced onions and sauté them over medium heat until they become soft and lightly golden, about 3-4 minutes. If necessary, add a little more oil or clarified butter. Add the sliced bell peppers to the pan and sauté them for another 2-3 minutes, stirring often, until they are slightly softened but still retain some bite.
- Pour the vegetable broth into the pan to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the onion and pepper mixture simmer in the broth for 3-5 minutes, just until the peppers are nearly cooked but still have a bit of firmness.
- Stir in the Ajvar and cream, mixing well to combine. Season the sauce with salt and pepper to taste. If you prefer a spicier dish, add some cayenne pepper or use spicy Ajvar.
- In a small bowl, mix a tablespoon of potato starch or sauce thickener with a little cold water until smooth. Gradually stir this mixture into the simmering sauce to thicken it to your desired consistency. Let the sauce simmer for another 1-2 minutes, stirring constantly to prevent lumps.
- Return the browned meatballs to the pan with the sauce. Gently stir to coat the meatballs in the sauce, and let everything heat together for another 3-4 minutes, until the meatballs are hot and infused with the flavors of the sauce.
- Serve the hackbällchen in paprika cream sauce hot, ideally with rice or noodles to soak up the delicious sauce.
Notes
For extra heat, add a pinch of cayenne pepper to the sauce or use hot Ajvar instead of mild. The sauce can be thickened to your liking with more or less potato starch or sauce thickener. This dish pairs wonderfully with rice or pasta and can be garnished with fresh herbs like parsley. If you prefer, you can use your favorite type of ground meat or customize the seasoning in the meat mixture.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
