Description
Dive into the comforting flavors of beef meatballs simmered in a rich creamy sauce, served alongside fluffy mashed potatoes. This dish is perfect for cozy family dinners and is sure to become a staple in your kitchen.
Ingredients
Scale
- 500g (1 lb) minced beef
- 1 large egg
- 80g (1 cup) stale breadcrumbs (or 2 slices stale bread soaked in milk and squeezed dry)
- 1 finely diced small onion (sautéed slightly first, if preferred)
- 1 minced garlic clove
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- a pinch of dried marjoram
- 1–2 tablespoons cooking oil (like canola or sunflower oil)
- 1 finely diced small onion
- 1 minced garlic clove
- 1–2 tablespoons all-purpose flour
- 400 ml (1.6 cups) beef broth
- 200 ml (3/4 cup + 1 tbsp) heavy cream
- 1 bay leaf
- a pinch of dried thyme
- salt and pepper to taste
- 1 kg (2.2 lbs) starchy potatoes
- 150 ml (2/3 cup) whole milk
- 50–70g (3-4 tablespoons) unsalted butter
- freshly ground black pepper
- fresh nutmeg
Instructions
- Peel and cut about 1 kg (2.2 lbs) of starchy potatoes into roughly equal-sized chunks, about 1-2 inches.
- Place the potato chunks in a large pot, cover with cold, salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Thoroughly drain the potatoes and return them to the hot pot (off the heat) for a minute or two to allow remaining moisture to evaporate. Mash them until smooth.
- Gently warm about 150 ml (2/3 cup) of milk and 50-70g (3-4 tablespoons) of unsalted butter. Add to the mashed potatoes, mixing until creamy. Season with salt, pepper, and fresh nutmeg. Keep warm until serving.
- In a large bowl, combine 500g (1 lb) minced beef, 1 large egg, 80g (1 cup) stale breadcrumbs, 1 finely diced small onion, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper, and a pinch of dried marjoram.
- Mix the ingredients gently until combined, being careful not to overmix.
- With slightly damp hands, form the mixture into small, uniform meatballs, about 3-4 cm (1.5 inches) in diameter.
- Heat 1-2 tablespoons of cooking oil in a large pan over medium-high heat. Add the meatballs in batches, browning them well on all sides, about 5-7 minutes per batch. Remove and set aside.
- In the same pan, reduce heat to medium and add 1 finely diced small onion. Sauté for 3-5 minutes until softened. Add 1 minced garlic clove and cook for another minute.
- Sprinkle 1-2 tablespoons of all-purpose flour over the sautéed onions and garlic. Stir constantly for 1-2 minutes to create a roux.
- Gradually pour in 400 ml (1.6 cups) of beef broth, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Reduce heat to low and stir in 200 ml (3/4 cup + 1 tbsp) of heavy cream. Add a bay leaf and a pinch of dried thyme. Season with salt and pepper to taste. Let it simmer gently for 5 minutes.
- Return the browned meatballs to the simmering creamy sauce, ensuring they are mostly submerged.
- Cover the pan and let the meatballs cook in the sauce for about 10-15 minutes, or until cooked through and the sauce has thickened. Stir occasionally.
- Remove the bay leaf and taste the sauce, adjusting seasonings as needed. Optionally, add a tiny splash of apple cider vinegar for brightness.
- Ladle portions of the creamy Hackbällchen and sauce alongside a mound of fluffy Kartoffelpüree. Garnish with fresh chopped parsley if desired.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Cooking
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Don't overmix the meatball mixture to avoid tough meatballs. Ensure your potatoes are hot when mashing, and warm your milk and butter before adding to prevent cooling the mash.