Buy all ingredients right below the recipe
Ingredients
- 20 g breadcrumbs
- 80 ml milk
- 500 g minced beef
- 1 tsp cornstarch
- 1 tbsp rapeseed oil
- 1 kg potatoes (waxy)
- 1 tsp sweet paprika powder
- 1 tsp dried thyme
- 30 g butter
- 30 g plain wheat flour
- 250 ml beef stock
- 200 ml cream
- 2 tbsp soy sauce
- 1 tsp Dijon mustard
Instructions
- 1Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
- 2In a small bowl, mix the breadcrumbs with 80 ml milk and let them soak briefly until the liquid is fully absorbed.
- 3Meanwhile, prepare the potatoes: Wash, peel, and cut into wedges. In a large bowl, mix well with paprika powder, thyme, 2 tbsp rapeseed oil, and salt and pepper. Spread the seasoned potatoes on the baking sheet and bake for approx. 20 minutes at 195–200 °C.
- 4Meanwhile, for the meatballs, knead the minced beef in a bowl with the cornstarch, 1 tbsp rapeseed oil, and the soaked breadcrumb-milk mixture. Season generously with salt and pepper and form 16–20 small balls from the mixture.
- 5After 20 minutes, briefly remove the baking sheet from the oven, push the potatoes to one side, and place the meatballs on the empty space. Bake everything together for another 20–25 minutes until the meatballs are golden brown.
- 6For the sauce, melt the butter in a large pan over medium heat. Stir in the flour and roast, stirring constantly, for 4–5 minutes until light brown (prepare a roux). First, add half of the beef stock and whisk until smooth to prevent lumps. Add the remaining stock and bring to a brief boil. Finally, stir in the cream, soy sauce, and Dijon mustard. Let the sauce simmer for approx. 1 minute and season with salt and pepper.
- 7Arrange the finished meatballs and potatoes on plates, generously pour the cream sauce over them, and serve immediately.
