
German Meatballs with Mustard Gravy
Level
easy
Cooking
30 min
Preparation
60 min
Ingredients
Servings
3
Meatballs | |
Minced Meat, (Chicken or Pork works well) | 500 g |
Red Onion, finely diced | 1 |
Fresh Coriander finely chopped | 1 stalk |
Mustard | 2 tsp |
Salt & Black pepper | 2 tsp |
Egg, whisked | 1 |
Plain Flour | 1⁄4 cup |
Milk | 1 tbsp |
Oil | 1 tbsp |
Mustard Gravy | |
Butter | 2 tbsp |
Plain Flour | 2 tbsp |
garlic, minced | 2 cloves |
Mustard | 2 tbsp |
Soy Sauce | 2 tsp |
Milk | 100 ml |
Beef Stock | 100 ml |
Salt & Black pepper to taste | |
Garnish (Optional) | |
Fresh Coriander | |
Sauerkraut | |
Sour Cream |
How to cook
Prepare the meatballs
- Stir fry the red onions with 1 tsp of salt until light brown (about 2 mins) and set them aside to cool to room temp.
- Combine the onions with the remaining meatball ingredients and form them into meatballs.
- Set aside in fridge to firm up for 10mins.
- In a pan over medium heat add 3 tbsp of oil, brown the meatballs on each side, about 1 mins per side, and remove from the pan.
- Alternatively, you can bake the meatballs in a preheated oven at 190°C (top & bottom heat, fan on) for 20 – 25 mins until meatballs are cooked through.
Prepare the mustard gravy
- In a pan, add butter and garlic and cook until garlic has softened.
- Whisk in the flour, mixing it constantly for 45 seconds so it does not burn.
- Add beef stock to deglaze the pan and add in the remaining ingredients.
- Bring to a boil, then add the meatballs back in and simmer for 5 mins.
Assemble and serve
- Serve the meatballs in gravy with a topping of German meatballs browned to perfection and smothered in a creamy gravy sauce.
- Garnish with sauerkraut, chopped coriander and sour cream if you desire.
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