Description
Saftige Hackbällchen, fein gewürzt, schmoren in cremiger Sauce mit zart-knackigen Gurken. Goldbraune Kruste, frische Kräuternoten und sanfte Butter verbinden sich zu einem aromatischen, sommerlichen Genuss.
Ingredients
Scale
- 500 g mixed ground meat
- 40 g breadcrumbs
- 1 onion, chopped
- 2 eggs
- Salt
- Pepper
- 60 g herb butter
- 1 onion, chopped
- 1 kg stewing cucumbers, peeled and cut into 2 cm thick slices
- 4 tablespoons white wine vinegar
- 350 ml cream
- 100 ml vegetable stock
- 1 teaspoon cornstarch
- 1 bunch dill, chopped
- Salt
- Pepper
Instructions
- Begin by preparing the meatball mixture. In a large mixing bowl, combine the mixed ground meat, breadcrumbs, one chopped onion, eggs, a generous pinch of salt, and freshly ground pepper. Using clean hands or a sturdy spoon, thoroughly mix all the ingredients until you have a smooth, cohesive meat mixture. The texture should be soft but hold together easily.
- With damp hands, form the mixture into 12 to 14 evenly sized meatballs. Make sure each meatball is compact and smooth to ensure even cooking. Set the meatballs aside on a plate.
- In a large, deep pan or pot, melt the herb butter over medium heat. Once the butter is melted and begins to sizzle, add the second chopped onion. Sauté the onion for 2 to 3 minutes until it becomes soft and translucent, stirring occasionally to prevent burning.
- Add the sliced stewing cucumbers to the pan with the onions. Stir everything together and let the cucumbers cook for about 3 to 4 minutes, allowing them to soften slightly and absorb flavor from the herb butter and onions.
- Pour in the white wine vinegar to deglaze the pan. Stir well, scraping up any flavorful bits from the bottom. Using a slotted spoon, carefully remove the cucumber slices from the pan and set them aside in a bowl. This will prevent them from overcooking while you prepare the sauce and meatballs.
- To the same pan, add the cream and vegetable stock. Stir to combine, and season the sauce with salt and freshly ground pepper to taste. Bring the mixture to a gentle simmer over medium-low heat.
- Carefully add the prepared meatballs to the simmering sauce. Cover the pan with a lid and allow the meatballs to cook gently for about 10 minutes. Do not let the sauce boil vigorously; it should just barely simmer to keep the meatballs tender.
- After 10 minutes, return the cooked cucumber slices to the pan with the meatballs and sauce. Gently stir to combine and distribute the ingredients evenly. Continue to cook everything together at a gentle simmer for another 10 minutes, allowing the flavors to meld and the cucumbers to become tender.
- In a small bowl, mix the cornstarch with a tablespoon of cold water to create a smooth slurry. Slowly pour the slurry into the simmering sauce, stirring constantly. This will help thicken the sauce to a creamy consistency. Let it cook for another 2 minutes, stirring occasionally, until the sauce is slightly thickened.
- Taste the finished dish and adjust seasoning with additional salt and pepper if necessary. Finally, sprinkle the chopped dill over the top and gently fold it into the sauce, infusing everything with a fresh, aromatic flavor. Serve the Schmorgurken mit Hackbällchen hot, accompanied by potatoes, rice, or fresh bread if desired.
Notes
For the best flavor, use fresh dill and high-quality herb butter. If you cannot find stewing cucumbers (Schmorgurken), you can substitute with regular cucumbers, but be sure to remove the seeds and peel them. The dish pairs wonderfully with boiled potatoes or crusty bread to soak up the creamy sauce. To save time, you can prepare the meatballs in advance. Adjust the amount of cream and vegetable stock if you prefer a thicker or thinner sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 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
