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Franconian Meatballs in Creamy Horseradish Sauce | Quick & Hearty
(0)
25 min
Quick
Knuspr-Küche
Ein echter fränkischer Klassiker für die schnelle Feierabendküche: Saftige, kleine Hackbällchen in einer samtigen Kren-Rahmsauce mit pikanter Meerrettichschärfe und frischem Schnittlauch. In nur 25 Minuten auf dem Tisch!
Preparation method
Preparation
Peel the yellow onion and chop it very finely. Rinse the fresh chives with cold water, pat dry, and cut into fine rings.
In a bowl, thoroughly mix the mixed minced meat with the egg, breadcrumbs, half of the finely diced onion, 1 teaspoon of table salt, and some freshly ground black pepper. Shape the mixture into approx. 16 evenly sized, walnut-sized meatballs.
Instructions
Melt the butter in a wide pan over medium heat. Add the meatballs and fry for about 5 to 6 minutes on all sides until they have a nice golden-brown crust. Then remove the meatballs and set them aside briefly on a plate.
Chef's tip
Do not boil horseradish: The essential mustard oils in horseradish dissipate quickly over high heat. Therefore, only stir the horseradish into the sauce at the very end at a low temperature.
For extra freshness: If you like, you can grate a little fresh horseradish directly over the served meatballs right at the end.
30 min
Under an hour
