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Meatballs in Onion Gravy | Hearty & Quick
(0)
25 min
Quick
Knuspr-Küche
Saftige Frikadellen nach traditioneller deutscher Art, außen kross gebraten und innen herrlich zart, serviert in einer aromatischen, sämigen Zwiebel-Bratensoße. Ein unkomplizierter Feierabend-Klassiker der deftigen Hausmannskost in nur 25 Minuten auf dem Tisch!
Preparation method
Preparation & Meatball Mixture
Peel one onion and dice it very finely. Slice the remaining two onions into thin half-rings and set aside for the sauce. Wash the parsley, shake dry, and chop finely.
Place the minced meat in a bowl. Add the finely diced onion, the egg, breadcrumbs, 1 tsp medium-hot mustard, dried marjoram, as well as 1 tsp salt and 1/2 tsp freshly ground pepper. Knead everything thoroughly into a smooth mixture and shape into 8 evenly sized meatballs.
Frying & Onion Gravy
Heat the vegetable oil in a large skillet. Add the meatballs and fry over medium to high heat on both sides for approx. 4–5 minutes until golden brown and crispy. Then remove and keep warm briefly.
Chef's tip
For particularly juicy meatballs, do not press the meat mixture too tightly, but shape it loosely. A small dimple in the middle prevents the meatballs from puffing up during frying.
Traditionally, this goes well with homemade mashed potatoes with a touch of nutmeg or crispy fried potatoes.
30 min
Under an hour
