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Meatballs in Creamy Sauce with Mashed Potatoes Recipe

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This comforting dish features golden brown meatballs enveloped in a rich, creamy sauce, served alongside fluffy mashed potatoes. It’s a nostalgic meal that brings warmth and joy to the dinner table.

Ingredients

Scale
  • 500 g ground beef
  • 1 egg
  • 80 g breadcrumbs
  • 1 tsp sweet paprika
  • 1.5 tsp salt
  • 1 tsp pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 tbsp tomato paste
  • 200 ml cream
  • 100 ml vegetable broth
  • Salt and pepper to taste
  • 1 handful fresh parsley, chopped
  • 1.5 kg starchy potatoes
  • 100 g butter
  • 100 ml milk
  • 100 ml potato cooking water
  • 1 pinch freshly grated nutmeg
  • Salt and pepper

Instructions

  1. Peel the potatoes and cut them into evenly sized pieces. Boil in lightly salted water for about 20-30 minutes until soft.
  2. After draining, reserve some of the cooking water to give the puree a nice consistency.
  3. Mash the potatoes with milk, butter, and the reserved cooking water until smooth. Ensure there are no lumps; the result should be creamy and fluffy.
  4. Season with salt, pepper, and nutmeg. Taste the puree to ensure the spices are well balanced.
  5. In a bowl, combine the ground beef with egg, breadcrumbs, salt, pepper, and paprika. Mix well to ensure everything is evenly seasoned.
  6. Form small balls from the mixture, about 25 g each. Make sure they are uniform in size for even cooking.
  7. In a pan, heat some oil and fry the meatballs for about 10 minutes until golden brown all around.
  8. Remove the meatballs from the pan and set aside briefly.
  9. In the same pan, sauté the onions until translucent, about 3-4 minutes.
  10. Add the chopped garlic and sauté briefly until fragrant, being careful not to burn it.
  11. Stir in the tomato paste and lightly roast it for about 1-2 minutes to intensify the flavors.
  12. Deglaze with cream and vegetable broth. Stir well to combine the flavors.
  13. Season with salt and pepper. Taste the sauce and adjust the spices to your liking.
  14. Return the browned meatballs to the pan and cover, simmering on medium heat for 5-10 minutes. The sauce will thicken and absorb the flavor of the meatballs.

Nutrition

Keywords: To avoid dry meatballs, choose ground beef with a higher fat content. You can also experiment with fresh herbs like thyme or oregano in the meat mixture for added flavor.

Find it online: https://tastelle.com/hackballchen-in-cremiger-sauce-mit-kartoffelpuree-rezept/