Description
Saftige Hackbällchen aus zartem Rind- und Schweinefleisch, goldbraun gebraten, ruhen in einer cremigen Paprika-Sahne-Sauce mit zarten Zwiebelstücken. Bunte Paprika sorgen für frische Süße und leuchtende Farben.
Ingredients
Scale
- 500 g mixed ground meat (Hackfleisch, gemischt)
- 1 egg
- 2 onions
- 4 tablespoons breadcrumbs (Semmelbrösel)
- Salt and pepper
- 2 bell peppers (green and/or red)
- 400 ml vegetable broth
- 100 ml cream
- 2 tablespoons Ajvar (mild or spicy paprika paste)
- Some sauce thickener or potato starch
- Optional: paprika powder
- Optional: mustard
- Neutral oil or clarified butter (for frying)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground meat, one egg, 1 finely diced or grated onion, the breadcrumbs, 2 teaspoons of salt, and a generous amount of pepper. For extra flavor, you may also add some paprika powder or mustard. Mix all ingredients thoroughly with clean hands or a spoon until you have a smooth, cohesive mixture.
- Form the meatballs: With damp hands, shape the meat mixture into small, even-sized balls, about the size of a walnut. Set them aside on a plate.
- Prepare the vegetables: Slice the second onion into thin strips. Wash, core, and slice the bell peppers into strips as well.
- Brown the meatballs: In a large, deep frying pan, heat a little neutral oil or clarified butter over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pan. Fry the meatballs on all sides until they are golden brown and cooked through, about 8-10 minutes. Once cooked, remove the meatballs from the pan and set aside on a plate.
- Sauté the vegetables: If necessary, add a little more oil or butter to the pan. Add the onion strips and sauté them over medium heat until they become translucent and slightly golden, about 3-4 minutes. Add the bell pepper strips and sauté for another 2-3 minutes, just until they begin to soften but still retain some crunch.
- Deglaze and simmer: Pour the vegetable broth into the pan to deglaze, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing the peppers to soften while remaining slightly crisp.
- Add Ajvar and cream: Stir in the Ajvar and the cream, mixing well to combine. Season the sauce with salt and pepper to taste. If you like, you can also add a bit more paprika powder for extra flavor.
- Thicken the sauce: In a small bowl, dissolve a tablespoon of potato starch or sauce thickener in a little cold water. Gradually add this mixture to the sauce while stirring, until the sauce reaches your desired consistency. Let it simmer for 2-3 minutes to thicken.
- Finish the dish: Return the browned meatballs to the pan with the sauce. Gently stir to coat the meatballs in the sauce and allow everything to heat through for about 5 minutes on low heat. Taste and adjust seasoning if needed.
- Serve: Serve the meatballs and paprika cream sauce hot, ideally accompanied by freshly cooked rice or noodles.
Notes
For an extra flavor boost, you can add some chopped fresh parsley to the finished dish before serving. The sauce can be adjusted in spiciness depending on the type of Ajvar you use (mild or spicy). Leftovers keep well in the fridge and can be gently reheated. This dish also pairs beautifully with mashed potatoes or crusty bread.
- 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
