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German Meatballs with Apple-Onion Vegetables | Hearty in 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Goldbraun gebratene, saftige Berliner Buletten treffen auf süßlich geschmorte Äpfel und herzhafte Zwiebeln. Verfeinert mit aromatischem Majoran und abgelöscht mit kräftigem Rinderfond entsteht eine unvergleichlich aromatische Hausmannskost. In nur 25 Minuten auf dem Tisch – perfekt für den schnellen Feierabendgenuss!
Ingredients
Preparation method
Preparation & Meatball Mixture
Peel one onion and dice it very finely. Cut the remaining two onions into thin strips. Wash, quarter, core, and cut the apples into wedges about 0.5 cm wide. Wash the parsley, shake dry, and finely chop.
Place the minced meat in a bowl. Add the finely diced onion, egg, breadcrumbs, mustard, dried marjoram, fine table salt, and freshly ground black pepper. Knead everything thoroughly into a loose mixture and shape into 8 even meatballs. Flatten them slightly.
Frying & Braising
Heat half of the clarified butter in a large frying pan over medium to high heat. Add the meatballs and fry for about 4–5 minutes on each side until golden brown and crispy. Then remove and keep warm on a plate.
Chef's tip
For the best flavor experience, slightly tart apples such as Boskoop or Elstar are ideal, as they create a wonderful balance to the savory seasoning of the meat.
A creamy mashed potato dish with fresh nutmeg or crusty farmhouse bread makes a classic side dish.
30 min
Under an hour
