German Meatballs with Mustard Gravy

Serving 3
Preparation Time 1 hour
Skill Easy

500g Minced Meat, (Chicken or Pork works well)
1 Red Onion, finely diced
1 stalk Coriander, finely chopped
2 tsp Mustard
2 tsp Salt & Black pepper
1 Egg, whisked
4 tbsp Plain Flour
1 tbsp Milk
1 tbsp Oil

Mustard Gravy
2 tbsp Butter
2 tbsp Flour
2 Clove garlic, minced
2 tbsp Mustard
2 tsp Soy Sauce
100ml Milk
100ml Beef Stock
Salt & Black pepper, to taste

Garnish (Optional)
Sour Cream

  1. 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.
  2. 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.
  3. 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.
  4. 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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