German Meatballs with Mustard Gravy
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German Meatballs with Mustard Gravy

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Level

easy
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Cooking

30 min
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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
14 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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