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
500 g
Egg
whisked
1
Red Onion
finely diced
1
Plain Flour
14 cup
Coriander
finely chopped
1 stalk
Milk
1 tbsp
Mustard
2 tsp
Oil
1 tbsp
Salt
2 tsp
Black Pepper
2 tsp
Mustard Gravy
Beef Stock
100 ml
Milk
100 ml
Garlic
minced
2 cloves
Butter
2 tbsp
Plain Flour
2 tbsp
Mustard
2 tbsp
Soy Sauce
2 tsp
Salt
to taste
Black Pepper
to taste
Garnish (optional)
Coriander
Sauerkraut
Sour Cream

How to cook

Prepare the meatballs

  • Stir fry the red onions with 1 teaspoon of salt until light brown (about 2 minutes) then set them aside to cool to room temperature.
  • Combine the fried onions with minced meat, fresh coriander, mustard, egg, plain flour, milk and black pepper.
  • Form the meatball mixture into balls then set aside in the fridge to firm up for 10 minutes.
  • In a pan over medium heat add 3 tablespoon of oil, brown the meatballs on each side (about 1 minute 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 minutes until the 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 in the beef stock to deglaze the pan and add in the mustard, soy sauce, milk, salt and black pepper.
  • Bring to a boil, then add the meatballs and simmer for 5 minutes.

Assemble and serve

  • Serve the meatballs browned to perfection and smothered in the creamy gravy sauce.
  • Garnish with sauerkraut, chopped coriander and sour cream if you desire.
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