Description
Saftige Hackbällchen aus Rind und Schwein, goldbraun gebraten, baden in einer cremigen, aromatischen Paprikarahmsauce. Zarte Paprikastücke sorgen für frische Süße, die Sauce schmiegt sich samtig um jedes Bällchen.
Ingredients
Scale
- 500 g mixed ground meat (beef and pork)
- 1 egg
- 2 onions
- 4 tablespoons breadcrumbs
- Salt
- Pepper
- 2 bell peppers (green and/or red)
- 400 ml vegetable broth
- 100 ml cream
- 2 tablespoons Ajvar (mild or hot paprika paste)
- A little 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 mixing bowl, combine the ground meat with one egg. Finely dice or grate one onion and add it to the bowl. Add 4 tablespoons of breadcrumbs, 2 teaspoons of salt, and a generous amount of freshly ground black pepper. If desired, add a pinch of paprika powder or a teaspoon of mustard for extra flavor. Mix all ingredients thoroughly with clean hands until a uniform, smooth mixture forms.
- Shape the meatballs: With slightly wet hands, form small, even meatballs (about the size of a walnut) from the meat mixture. Place them on a plate or tray. Set aside while you prepare the vegetables.
- Prepare the vegetables: Peel the second onion and cut it into thin strips. Wash the bell peppers, remove the seeds and stems, and also cut them into thin strips.
- Brown the meatballs: Heat a generous amount of neutral oil or clarified butter in a large, high-sided frying pan over medium-high heat. Once hot, carefully add the meatballs in batches if necessary and fry them on all sides until they are browned and cooked through, about 8-10 minutes. Use tongs to turn them gently so they keep their shape. When the meatballs are done, remove them from the pan and set aside on a plate.
- Sauté the vegetables: In the same pan, add a little more oil or butter if needed. Add the onion strips and sauté over medium heat until they become translucent and start to brown slightly, about 2-3 minutes. Add the bell pepper strips and continue to sauté for another 2-3 minutes, just until they begin to soften but are still crisp.
- Deglaze and simmer: Pour the vegetable broth into the pan to deglaze, scraping up any browned bits from the bottom. Bring to a gentle simmer and let the vegetables cook for 3-5 minutes, just until the peppers are tender but still have some bite.
- Make the sauce: Stir in the Ajvar and the cream, mixing well to combine. Season the sauce with salt and pepper to taste. If you like it spicy, use hot Ajvar or add a pinch of cayenne pepper. Dissolve a little sauce thickener or potato starch in a small amount of cold water, then gradually stir it into the sauce until it reaches your desired consistency. Let the sauce cook for another 2 minutes to thicken.
- Finish the dish: Return the cooked meatballs to the pan, nestling them into the sauce. Let everything heat together for 2-3 minutes so the flavors can meld and the meatballs are heated through.
- Serve: Serve the meatballs in paprika cream sauce hot, garnished with fresh herbs if desired. They pair perfectly with rice, noodles, or mashed potatoes.
Notes
If you enjoy spicy food, feel free to use hot Ajvar or add a pinch of cayenne pepper to the sauce. You can also add some mustard or paprika powder to the meat mixture for extra flavor. This dish is delicious with rice, pasta, or even crusty bread to soak up the creamy sauce.
- 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: 20-30g
- Cholesterol: 60-100mg
