Enjoy Hackbällchen in Creamy Sauce with Mashed Potatoes!
This comforting dish features juicy meatballs in a rich, creamy sauce served over fluffy mashed potatoes. It’s a nostalgic family favorite that brings warmth and joy to your dining table.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cooking
- Cuisine: German
Ingredients
Scale
- 500 g ground beef (can be replaced with ground pork or turkey)
- 1 egg (a flaxseed egg is a vegan alternative)
- 100 g breadcrumbs (gluten-free breadcrumbs are also an option)
- 1 tsp sweet paprika
- 1 onion (shallots can be a milder choice)
- 2 cloves garlic (can be omitted for a milder flavor)
- 2 tbsp tomato paste
- 200 ml cream (coconut cream for a dairy-free option)
- 250 ml vegetable broth (chicken broth is a good substitute)
- 800 g potatoes (Yukon Gold or Russet are ideal)
- 50 g butter (olive oil is a dairy-free alternative)
- 100 ml milk (almond or oat milk are great non-dairy alternatives)
- a pinch of nutmeg (can be omitted)
- 1 bunch parsley (for garnish)
Instructions
- Finely chop the onion and garlic. This takes about 5 minutes. The onion should be translucent and the garlic aromatic.
- In a large bowl, combine the ground beef, egg, breadcrumbs, paprika, onion, and garlic. Season with salt and pepper. This should take about 10 minutes.
- Form small balls with your hands, about 4 cm in diameter. Make sure to shape them evenly so they cook uniformly. This takes about 10 minutes.
- Heat 2 tbsp of oil in a pan over medium heat. Add the meatballs and fry them all around for 8-10 minutes until golden brown. They should feel firm with light pressure.
- Remove the meatballs from the pan and keep warm. In the same pan, add the tomato paste and roast for 1-2 minutes until it smells intense.
- Pour in the cream and vegetable broth, stirring well. Bring the sauce to a simmer and reduce for about 5 minutes until it thickens slightly.
- Return the meatballs to the pan and let them simmer gently in the sauce for 10 minutes until cooked through. The sauce should be creamy and aromatic.
- While the meatballs are simmering, peel the potatoes, cut them into evenly sized pieces, and bring them to a boil in salted water. This takes about 20 minutes.
- Drain the potatoes and mash them with butter, milk, and a pinch of nutmeg until smooth. This should take about 5 minutes.
- Serve the meatballs hot over the mashed potatoes and garnish with fresh parsley. Enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For the perfect consistency of the meatballs, it's important not to overwork the meat. Mix just enough until everything is combined. Use a high-quality pan to sear the meatballs nicely. Be careful not to cook the sauce too long, as it can become too thick. A splash of broth can help achieve the desired consistency. Avoid overcooking the potatoes; they should be soft but not falling apart. Fresh herbs like thyme or rosemary can add extra flavor to the sauce.