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Hackbällchen in cremiger Sauce mit Kartoffelpüree – Ein herzhafter Genuss für die ganze Familie recipe card

Hackbällchen in Creamy Sauce with Mashed Potatoes

Tender beef meatballs simmered in a creamy pan sauce, served over buttery mashed potatoes.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 plates
Course: Main Course
Cuisine: German
Calories: 860
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lb russet potatoes peeled and cut into even chunks
  • 1 tsp kosher salt for potato water
  • 7 tbsp unsalted butter
  • 1/2 cup whole milk
  • 7 tbsp reserved potato cooking water
  • 1 pinch freshly grated nutmeg
  • 1/2 tsp kosher salt for mashed potatoes
  • 1/4 tsp black pepper for mashed potatoes
  • 1 lb ground beef
  • 1 large egg
  • 3/4 cup breadcrumbs
  • 1 tsp sweet paprika
  • 1 tsp kosher salt for meatballs
  • 1 tsp black pepper for meatballs
  • 1 medium yellow onion finely diced
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 3/4 cup heavy cream
  • 1/2 cup vegetable broth
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp kosher salt for sauce
  • 1/4 tsp black pepper for sauce

Method
 

  1. Add the potatoes to a pot, cover with water, add 1 tsp salt, and boil until very tender, 20 m.
  2. Reserve 7 tbsp potato cooking water, then drain the potatoes well.
  3. Mash the hot potatoes with the butter and milk, then stir in the reserved cooking water until smooth and fluffy.
  4. Season the mashed potatoes with nutmeg, 1/2 tsp salt, and 1/4 tsp pepper; cover and keep warm on low.
  5. In a bowl, mix ground beef, egg, breadcrumbs, paprika, 1 tsp salt, and 1 tsp pepper until just combined.
  6. Roll into meatballs, about 1 inch each.
  7. Heat olive oil in a large skillet over medium high heat and brown the meatballs on all sides, 10 m; transfer to a plate.
  8. In the same skillet, sauté the onion until translucent, 4 m.
  9. Add the garlic and cook until fragrant, 30 s.
  10. Stir in tomato paste and cook, stirring, 1 m.
  11. Pour in vegetable broth and heavy cream, scraping up browned bits; simmer until slightly thickened, 5 m.
  12. Season the sauce with 1/2 tsp salt and 1/4 tsp pepper, then return meatballs to the skillet.
  13. Simmer gently until meatballs are cooked through and tender, 8 m.
  14. Stir in parsley and serve meatballs and sauce over warm mashed potatoes.

Notes

- Keep the potato chunks the same size so they cook evenly and mash smoothly.
- Reserve the potato cooking water before draining; it helps the mash turn creamy without getting gluey.
- If the sauce gets too thick, stir in 1 tbsp broth or potato cooking water at a time until silky.
- If the sauce is too thin, simmer uncovered for 2 m more before adding the meatballs back.