Meatballs with gherkins and mustard sauce


Meatballs, meatballs, meatballs … these savory bites have a different name for everyone and yet everyone knows them. This variant of the classic from the pan becomes particularly spicy.

Our Bold idea For homemade meatballs: Refine the mince Pork and beef With Bold Fine Cornichons and plenty of herbs. Soak the bun for the mass in cucumber broth and taste your sauce with it, then your meatballs will be extra fluffy and aromatic. Test it yourself and do it Meatballs with gherkins and mustard sauce the new favorite recipe for everyday life.

Preparation steps

Drain and collect for the meatballs broth of the gherkins. Roughly dice the white bread and soak in 2/3 of the gherkin sauce for about 10 minutes, mixing in between.

Finely dice onions, pluck parsley leaves and chop. Heat the pan with a little clarified butter and sauté the onions in it until glassy over medium heat. Stir in the parsley and let cool.

Squeeze the soaked bread well with your hands. Mix the chop with bread, onions, parsley and egg into a homogeneous mass, season generously with salt and pepper. Shape the mass into even meatballs with wet hands.

Heat the remaining clarified butter in a pan. Fry meatballs in it over medium heat for about 10 minutes. Turn every now and then until they are crispy on both sides. Keep warm in the oven if necessary.

For the caramelized onions, peel the onions and cut them into rings. Sauté in the remaining frying fat in the same pan over medium heat, add a little oil if necessary. Let caramelize slowly for 10-15 minutes over low heat. Season with salt, pepper and sugar.

Melt butter in a saucepan for the sauce. Stir in the flour. Gradually add the vegetable broth over medium-high heat, stirring constantly, and stir until smooth. Mix in the cream and let the sauce simmer for 10 minutes over low heat.

Season the sauce with mustard, remaining gherkin sauce, sugar, salt and pepper. Pluck parsley from the stems, chop finely and stir in.

Peel the onion for the fried potatoes and cut into fine cubes. Peel boiled potatoes and cut them into slices about 0.5 cm thick. Heat the clarified butter in a large pan and fry the potato slices until crispy on both sides for about 5-6 minutes.

Add the onions to the potatoes in the pan and fry for a few minutes. Chop the remaining parsley and fold in. Season with salt and pepper.

Serve meatballs with fried potatoes, mustard sauce and caramelized onions.

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