Description
Saftige Hackbällchen in samtiger Paprikarahmsauce, verfeinert mit zarten Zwiebeln und knackigen Paprikastücken. Aromatisch, würzig, cremig – ein farbenfroher Genuss mit unwiderstehlicher Textur.
Ingredients
Scale
- 500 g mixed ground meat
- 1 egg
- 2 onions
- 4 tablespoons breadcrumbs
- Salt and pepper
- 2 bell peppers (green and/or red)
- 400 ml vegetable broth
- 100 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
- Prepare the meatball mixture: In a large mixing bowl, combine the mixed ground meat with one egg, one finely diced or grated onion, the breadcrumbs, 2 teaspoons of salt, and a generous amount of freshly ground black pepper. If desired, add some paprika powder or mustard for extra flavor. Mix all ingredients thoroughly with clean hands or a spoon until you have a uniform, cohesive mixture.
- Shape the meatballs: Take small portions of the meat mixture and roll them between your hands to form evenly sized, small meatballs. Set them aside on a plate.
- Prepare the vegetables: Peel the remaining onion and slice it into thin strips. Wash and core the bell peppers, then cut them into thin strips as well.
- Brown the meatballs: Heat a generous amount of neutral oil or clarified butter in a large, deep frying pan or skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pan. Fry them on all sides until they are nicely browned and cooked through, about 8-10 minutes. Once cooked, remove the meatballs from the pan and set them aside on a plate lined with paper towels.
- Sauté the vegetables: If needed, add a little more oil or fat to the same pan. Add the sliced onion and sauté for about 2 minutes until slightly softened. Add the bell pepper strips and continue to sauté for another 2-3 minutes, allowing the vegetables to soften but still retain some bite.
- Deglaze and simmer: Pour the vegetable broth into the pan to deglaze, scraping up any flavorful browned bits from the bottom. Stir well and let the vegetables simmer in the broth for 3-5 minutes, just until the bell peppers are tender-crisp.
- Prepare the sauce: Lower the heat and add the Ajvar and cream to the pan, stirring to combine. Season the sauce with additional salt and pepper to taste. In a small bowl, mix a little potato starch or sauce thickener with cold water to create a slurry. Gradually add this mixture to the sauce while stirring constantly, until the sauce reaches your desired consistency.
- Finish the dish: Return the cooked meatballs to the pan, nestling them into the sauce and vegetables. Allow everything to simmer together for a few more minutes, until the meatballs are heated through and well coated with the sauce.
- Serve: Transfer the Hackbällchen in Paprikarahmsauce to plates or a serving dish. Garnish with fresh herbs if desired. This dish pairs perfectly with rice, noodles, or crusty bread.
Notes
For those who enjoy a bit of heat, use hot Ajvar or add a pinch of cayenne pepper to the sauce. Adjust the seasoning to your taste and feel free to experiment with additional spices like smoked paprika. Leftovers reheat well and the flavors develop even more after a day. Serve with rice or noodles for a satisfying meal.
- 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
