Description
Zarte Hackbällchen in cremiger Champignon-Rahmsoße, fein gewürzt, goldbraun gebraten. Saftiges Fleisch trifft auf samtige Sauce mit milden Zwiebeln und frischen Pilzen – ein aromatisches, herzhaftes Geschmackserlebnis.
Ingredients
Scale
- 200 ml Schlagsahne
- 2 EL Keimöl
- 250 g Champignons
- Salz
- Pfeffer
- 1 mittelgroße Zwiebel
- 400 g Hackfleisch
- 1 Beutel KNORR Fix für Schwedische Hackbällchen
- 350 ml kaltes Wasser
Instructions
- Begin by preparing the meat mixture. Place the 400 g of ground meat in a large bowl. Season generously with salt and freshly ground pepper to taste. Mix the meat thoroughly by hand or with a spoon until all the seasoning is evenly incorporated.
- Divide the seasoned meat into approximately 10 equal portions. Roll each portion between your hands to form small, round meatballs. Set the shaped meatballs aside on a plate.
- Clean the 250 g of mushrooms by brushing off any dirt or gently wiping with a damp cloth. Cut the mushrooms into quarters. Peel and finely chop the medium-sized onion.
- Heat 2 tablespoons of Keimöl (neutral oil) in a large non-stick frying pan over medium heat. Once the oil is hot, carefully add the meatballs to the pan. Fry the meatballs for about 6 minutes, turning occasionally, so they become browned and cooked evenly on all sides.
- Add the quartered mushrooms and finely chopped onion to the pan with the meatballs. Sauté everything together for another 2–3 minutes, stirring gently, until the onions are translucent and the mushrooms start to soften.
- Push the cooked meatballs and vegetables to the sides of the pan to create a well in the center. Pour in 350 ml of cold water and 200 ml of cream (Schlagsahne) into the center of the pan.
- Open the KNORR Fix packet for Swedish Meatballs and sprinkle its contents into the pan. Using a whisk, stir the sauce base into the water and cream, making sure it dissolves completely and no lumps remain. Gently stir the sauce around the meatballs and vegetables.
- Increase the heat and bring the sauce to a gentle boil while stirring continuously. Once boiling, reduce the heat to low and let the meatballs simmer in the sauce for about 5 minutes. Stir occasionally to prevent sticking and to ensure the sauce thickens evenly.
- Taste the sauce and adjust the seasoning with additional salt and pepper if desired. Once the sauce has thickened and the meatballs are cooked through, remove the pan from heat.
- Serve the Swedish meatballs hot, generously spooning the creamy mushroom sauce over them. They pair well with mashed potatoes, noodles, or rice.
Notes
For the best flavor, use a mixture of beef and pork for the ground meat. If you like, you can add a pinch of nutmeg to the meat mixture for an authentic Swedish touch. Fresh parsley sprinkled over the finished dish adds color and freshness. Serve with lingonberry sauce for a traditional accompaniment.
- 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: 15-25g
- Cholesterol: 60-100mg
