Description
Saftige Hackfleischbällchen in cremiger Tomaten-Sahnesoße, überzogen mit goldbraun geschmolzenem Gouda. Zart, würzig und aromatisch – ein Genuss mit knuspriger Kruste und samtiger Sauce.
Ingredients
Scale
- 500 g ground beef
- 1 egg
- 3 heaping tablespoons breadcrumbs
- 1/2 tube tomato paste
- 300 ml cooking cream
- 50 g sour cream
- 2 slices Gouda cheese
- Salt and pepper
- Paprika powder
Instructions
- Preheat your oven to 200°C (392°F) to ensure it is hot and ready for baking the meatballs later.
- In a large mixing bowl, combine the ground beef, egg, and breadcrumbs. Season the mixture generously with salt, pepper, and paprika powder. Mix everything thoroughly with your hands or a spoon until all ingredients are well incorporated and the mixture is evenly seasoned.
- Divide the meat mixture into 8 equal portions. Roll each portion between your palms to form smooth, round meatballs. Make sure the meatballs are compact so they hold their shape during baking.
- Place the formed meatballs into a baking or casserole dish, leaving a little space between each one so they cook evenly.
- In a separate bowl, mix together the tomato paste, cooking cream, and sour cream. Season the sauce with salt, pepper, and paprika powder to taste. Stir until you have a smooth, creamy sauce.
- Pour the prepared sauce evenly over the meatballs in the baking dish, ensuring that each meatball is at least partially covered with sauce.
- Take the Gouda cheese slices and cut each slice into quarters, so you have 8 smaller pieces in total. Place one piece of cheese on top of each meatball.
- Place the baking dish in the preheated oven and bake for 20 to 25 minutes. The cheese should be melted and golden, the meatballs cooked through, and the sauce bubbling around the edges.
- Carefully remove the baking dish from the oven. Allow the meatballs to rest for a few minutes before serving. Serve the baked meatballs hot, optionally garnished with fresh herbs, with your favorite side dishes such as mashed potatoes, rice, pasta, or a green salad.
Notes
You can add finely chopped onions or garlic to the meat mixture for extra flavor. For a spicier version, include a pinch of chili powder or some chopped fresh herbs. The dish can be easily doubled for a larger crowd and tastes even better reheated the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
