Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 1145 / Protein 75g / Carbohydr. 42g / Fat 76g
Ingredients (2 servings)
|600 g||ground beef|
|300 ml||beef stock|
|60 ml||heavy cream|
|1 tsp||allspice (ground)|
|2 tsp||soy sauce|
|vegetable oil for frying|
|lingonberry jam to serve|
|mashed potatoes to serve|
plate, refrigerator, large frying pan, large bowl, small frying pan, cooking spoon, cutting board, knife
Chianti red wines persuade with their ruby red color and a slightly bitter, spicy character. They develop their full flavor at a drinking temperature of 16 – 18°C (61 – 64°F).
Tear bread roll into small pieces and soak in milk for approx. 5 – 7 min. until soft.
1 bread roll / 100 ml milk
In the meantime, finely chop onion and sauté in a small frying pan with some vegetable oil until translucent.
small frying pan, cooking spoon, cutting board, knife
1 onion / vegetable oil for frying
Add sautéed onion, ground beef, egg, allspice, salt, and pepper to the bowl with the soaked bun and mix well until just combined.
600 g ground beef / 1 egg / 1 tsp allspice / salt / pepper
Form beef mixture into balls (approx. 3 cm), place on a plate, cover, and cool for approx. 20 – 30 min.
Melt butter in a large frying pan and brown meatballs from all sides for approx. 15 – 20 min. over medium heat. Make sure that the pan is not overcrowded. Remove cooked meatballs from the pan and set aside.
large frying pan, cooking spoon
1 tbsp butter
For the sauce, sauté flour in the remaining cooking oil and fill up with beef stock while stirring constantly.
1 tbsp flour / 300 ml beef stock
Then, stir in heavy cream. Bring sauce to a simmer for approx. 5 – 7 min. until thickened.
60 ml heavy cream
To finish, season with soy sauce and pepper. Return meatballs to the pan, toss in sauce, and serve with lingonberry jam and mashed potatoes.
2 tsp soy sauce / pepper / lingonberry jam to serve / mashed potatoes to serve