Hackbällchen mit cremiger Sauce is a dish that never fails to bring comfort and joy to the dinner table. As I prepare this delightful recipe, I am reminded of the rich culinary traditions that have made meatballs a beloved staple in many cultures around the world. Originating from various regions, these savory morsels have been adapted in countless ways, but the essence remains the same: a perfect blend of flavors and textures that tantalize the taste buds.
What I adore about Hackbällchen mit cremiger Sauce is not just its mouthwatering taste, but also its creamy texture that envelops each meatball, creating a dish that feels both indulgent and satisfying. This recipe is incredibly convenient, making it a go-to for busy weeknights or special gatherings alike. The combination of tender meatballs and a luscious sauce is simply irresistible, and I can guarantee that once you try it, you’ll understand why this dish holds a special place in the hearts of many. Join me as we dive into this delicious recipe that is sure to become a family favorite!
Ingredients:
- 500g ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 100g breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika powder
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil (for frying)
- 200ml beef broth
- 200ml heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste (for the sauce)
- Fresh parsley for garnish
Preparing the Meatballs
Let’s start by making the meatballs. This is the fun part where we get to mix everything together!
- In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, egg, breadcrumbs, salt, black pepper, paprika powder, and chopped parsley. I like to use my hands for this part; it’s the best way to ensure everything is well mixed.
- Once everything is combined, I like to take a small amount of the mixture and fry it in a pan to taste for seasoning. This way, I can adjust the salt and pepper if needed.
- Now, shape the mixture into small balls, about the size of a golf ball. You should get around 20-25 meatballs, depending on the size you make them. Place them on a plate as you go.
Cooking the Meatballs
Next, we’ll cook the meatballs to perfection. This step is crucial for getting that lovely golden-brown crust.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, carefully add the meatballs to the pan. Make sure not to overcrowd the pan; you may need to do this in batches.
- Cook the meatballs for about 5-7 minutes, turning them occasionally until they are browned on all sides. I like to use tongs for this to make it easier to turn them without breaking.
- Once browned, remove the meatballs from the skillet and set them aside on a plate. Don’t worry if they’re not fully cooked through; they will finish cooking in the sauce.
Preparing the Creamy Sauce
Now, let’s make that delicious creamy sauce that will take these meatballs to the next level!
- In the same skillet, add the beef broth and bring it to a simmer. This will help deglaze the pan and pick up all those lovely flavors left from the meatballs.
- Once the broth is simmering, stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Mix everything well until combined.
- Let the sauce simmer for about 5 minutes, allowing it to thicken slightly. Stir occasionally to prevent it from sticking to the bottom of the pan.
- Season the sauce with salt and pepper to taste. I usually start with a pinch of salt and a few cracks of black pepper, then adjust as needed.
Combining Meatballs and Sauce
Now it’s time to bring everything together for a delicious finish!
- Carefully add the browned meatballs back into the skillet with the creamy sauce. Make sure they are well coated with the sauce.
- Cover the skillet and let the meatballs simmer in the sauce for about 10-15 minutes. This will ensure they are cooked through and absorb all that creamy goodness.
- After 15 minutes, check the meatballs to ensure they are cooked through. You can cut one in half to check if it’s no longer pink inside.
Serving the Dish
Now that everything is ready, it’s time to serve up this delicious meal!
- Using a slotted spoon, carefully transfer the meatballs to a serving dish. I like to arrange them nicely so they look appealing.
- Pour the remaining
Conclusion:
In conclusion, these Hackbällchen mit cremiger Sauce are an absolute must-try for anyone looking to elevate their weeknight dinner game. The combination of juicy meatballs enveloped in a rich, creamy sauce is simply irresistible, making it a dish that will surely impress your family and friends. Not only is this recipe easy to prepare, but it also allows for endless variations. You can serve these delightful meatballs over a bed of fluffy mashed potatoes, al dente pasta, or even alongside a fresh green salad for a lighter option.
Feel free to experiment with different herbs and spices to customize the flavor to your liking—adding a pinch of nutmeg or a sprinkle of fresh parsley can take this dish to the next level. I encourage you to give this recipe a try and make it your own! Once you’ve whipped up a batch of these delicious Hackbällchen mit cremiger Sauce, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation! Cooking is all about sharing joy and creativity, and I can’t wait to see how you make this dish uniquely yours. Happy cooking!
Hackbällchen mit cremiger Sauce: Ein einfaches Rezept für ein köstliches Abendessen
Indulge in savory meatballs simmered in a rich and creamy sauce, perfectly seasoned for a comforting favorite. Easy to make and delicious, this dish pairs well with mashed potatoes, rice, or pasta, making it ideal for any occasion.
Ingredients
- 500g ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 100g breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika powder
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil (for frying)
- 200ml beef broth
- 200ml heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste (for the sauce)
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, egg, breadcrumbs, salt, black pepper, paprika powder, and chopped parsley. Mix well using your hands. Fry a small amount of the mixture to taste for seasoning and adjust if necessary. Shape the mixture into small balls, about the size of a golf ball, yielding around 20-25 meatballs.
- In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, cooking for 5-7 minutes until browned on all sides. Remove from the skillet and set aside.
- In the same skillet, add the beef broth and bring to a simmer. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for about 5 minutes, thickening slightly. Season with salt and pepper to taste.
- Add the browned meatballs back into the skillet with the creamy sauce, ensuring they are well coated. Cover and let simmer for 10-15 minutes until cooked through.
- Using a slotted spoon, transfer the meatballs to a serving dish. Pour the remaining sauce over the meatballs and garnish with fresh parsley. Serve hot with your choice of sides.
Notes
- Adjust the seasoning to your preference, especially if you like a bit more spice.
- These meatballs can be made ahead of time and reheated in the sauce for a quick meal.
- For a lighter version, you can substitute ground turkey or chicken for the beef.
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