Meatballs in creamy pepper sauce
Start your meal with a creamy savoury snack.
Source: https://www.oldenburger-professional.com/rcp_recipe/meatballs-in-creamy-pepper-sauce
Total time
30 Minutes
Difficulty
normal
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 2 | Onion(s) | |
| 2 | Cloves of garlic | |
| 2 | Red peppers | |
| 3 | tbsp | Oil |
| 200 | ml | Vegetable stock |
| 150 | ml | Oldenburger Culinary Cream |
| Salt | ||
| Pepper | ||
| 2 | White bread (small slices) | |
| 0.5 | bunch | Oregano |
| 300 | g | Minced beef |
| 1 | Egg | |
| Ground paprika | ||
| White bread for serving |
Preparation
Preparation
Peel onions and garlic and dice finely. Trim, wash, halve and deseed peppers. Dice half the peppers roughly and the other half very finely. Heat 1 tbsp of oil in a pot. Add half the diced onion and garlic and the roughly diced peppers to the pot and sweat them for 2 minutes. Add vegetable stock and Oldenburger Culinary Cream, cook at medium heat with lid on until vegetables are soft (about 15 minutes).
Steep small slices of bread in cold water, wash oregano, shake it dry and chop leaves finely (reserve some leaves for decoration). Squeeze bread thoroughly and knead together with the finely diced pepper, remaining diced onion and garlic, minced beef, egg and chopped oregano leaves. Season with salt, pepper and ground paprika. Form mixture into 16 small balls. Heat the remaining oil in a frying pan and fry the balls for approx. 7 minutes until golden brown on all sides.
Puree sauce with a stick blender and pass through a sieve. Season with salt and pepper and keep warm. Place meatballs with the pepper sauce in small tapas dishes, scatter oregano leaves over and serve with toasted white bread.
Nutritional values per serving
| Energy | 1.305,4 kJ | |
| Calories | 312,0 kcal | |
| Protein | 21,0 g | |
| Fat | 20,0 g | |
| Carbohydrates | 12,0 g |
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