Description
Saftige Frikadellen mit würzigem Parmesan, umhüllt von einer goldbraunen Kruste, treffen auf zartes Paprika-Gemüse in cremiger Sahnesoße. Aromatisch, farbenfroh und unwiderstehlich geschmackvoll.
Ingredients
Scale
- 100 g Parmesan, gerieben
- etwas Pfeffer
- 250 g gelbe Paprikaschoten
- 500 g Hackfleisch, gemischt
- 1 Beutel MAGGI Fix für Gratinierte Schweine Medaillons
- 250 g rote Paprikaschote(n)
- 100 ml Schlagsahne
- 2 EL THOMY Reines Sonnenblumenöl
- 250 ml Wasser
- 100 g Zwiebeln
Instructions
- Begin by preparing the vegetables: Wash the yellow and red bell peppers thoroughly under cold running water. Cut them in half, remove the stems, seeds, and the white inner membranes. Dice the peppers into small, even cubes to ensure they cook evenly. Peel the onions and chop them into small, uniform pieces. Combine the diced peppers and onions in a bowl, mixing well to distribute the flavors.
- In a large mixing bowl, place the ground meat (mixed beef and pork works best). Add the grated Parmesan cheese and half of the prepared pepper-onion mixture. Season the mixture with a generous amount of freshly ground black pepper. Using clean hands, mix all the ingredients thoroughly until everything is well combined and the mixture feels cohesive.
- Divide the meat mixture into eight equal portions. Shape each portion into a small, round patty (Frikadelle), pressing firmly so they hold their shape during cooking. Try to make them uniform in size so they cook evenly.
- Heat the sunflower oil in a large frying pan over medium-high heat. Once the oil is hot and shimmering, carefully add the Frikadellen to the pan. Sear them on all sides until they develop a golden-brown crust, which should take about 2-3 minutes per side. This step is important to lock in the juices and flavor.
- After browning the Frikadellen, add the remaining pepper-onion mixture to the pan. Sauté the vegetables together with the patties for an additional 3-4 minutes, stirring occasionally to prevent sticking and to allow the vegetables to soften and absorb flavor.
- In a separate measuring jug or bowl, combine the contents of the MAGGI Fix für Gratinierte Schweine Medaillons packet with the heavy cream (Schlagsahne) and water. Stir well with a whisk or fork until the mixture is completely smooth and no lumps remain.
- Pour the prepared sauce mixture evenly over the Frikadellen and sautéed vegetables in the pan. Stir gently to ensure the sauce is distributed throughout the pan. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pan with a lid and let everything simmer for approximately 15 minutes. This allows the Frikadellen to cook through and the flavors to meld together.
- After 15 minutes, check that the Frikadellen are cooked through by cutting into the thickest one; the meat should no longer be pink inside. Taste the sauce and adjust seasoning with additional pepper if desired.
- Serve the Schlemmer Frikadellen hot, spooning plenty of the creamy pepper sauce and vegetables over each portion. These Frikadellen pair wonderfully with boiled potatoes (Salzkartoffeln) or fresh bread.
Notes
For a richer flavor, you can add fresh herbs such as parsley or chives to the meat mixture. If you can’t find the MAGGI Fix für Gratinierte Schweine Medaillons, substitute with a creamy gratin or mushroom sauce mix. To make the dish lighter, substitute part of the cream with milk or use a light cream alternative. The Frikadellen can be prepared in advance and reheated gently in the sauce before serving.
- 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: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
