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Franconian Meatballs in Dark Beer Sauce | Hearty & Quick
(0)
25 min
Quick
Knuspr-Küche
Saftige Hackbällchen nach fränkischer Art, goldbraun angebraten und in einer aromatischen Dunkelbiersauce mit Kümmel und Senf sämig eingekocht. Ein herzhafter Klassiker in nur 25 Minuten.
Ingredients
Preparation method
Prepare the meatballs
Peel the yellow onion and dice it very finely. Place half of the diced onion into a bowl and set the remaining half aside for the beer sauce.
Knead the mixed minced meat with the egg, breadcrumbs, mustard, dried marjoram, half of the ground caraway seeds, and half a teaspoon each of salt and freshly ground pepper into a smooth mixture.
With lightly moistened hands, shape the meat mixture into walnut-sized meatballs (approx. 16 pieces).
Chef's tip
For an especially velvety beer sauce, a malty Franconian dark beer (Dunkel) or black beer (Schwarzbier) is recommended. A small knob of cold butter stirred in just before serving gives the sauce extra gloss.
30 min
Under an hour
