Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 2 eggs
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- 1/4 cup flour
- 1/4 cup butter
- 4 cups beef broth
Special Equipment Needed:
- Large mixing bowl
- Large pot
- Wooden spoon
- Slotted spoon
- Skillet
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, eggs, milk, salt, black pepper, marjoram, thyme, paprika, and nutmeg. Mix well until all ingredients are fully incorporated.
2. Form the meat mixture into small balls, about 1 inch in diameter.
3. In a skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add the beef broth, whisking constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to low and let simmer for 5 minutes.
5. Carefully drop the meatballs into the simmering broth. Cover the pot and let cook for 20-25 minutes, or until the meatballs are cooked through.
6. Using a slotted spoon, remove the meatballs from the broth and set aside.
7. Increase the heat to medium-high and let the broth boil for 5-10 minutes, or until it has thickened to a gravy-like consistency.
8. Return the meatballs to the pot and let simmer for an additional 5 minutes to heat through.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 15g
Protein: 33g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add chopped mushrooms to the meat mixture for extra flavor.
- Serve the Maultaschen with a side of sauerkraut or red cabbage.
- Top with chopped parsley or chives for a pop of color.
Tips and Tricks:
- Make sure to mix the meat mixture well to ensure all ingredients are fully incorporated.
- Use a slotted spoon to remove the meatballs from the broth to prevent them from falling apart.
- Let the broth simmer for at least 5 minutes to thicken and develop flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve the Maultaschen in a large bowl with the broth and meatballs. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
Serve with a side of German potato salad or roasted vegetables.
Suggested Side Dishes:
German potato salad or roasted vegetables
Troubleshooting Advice:
If the broth is too thin, let it simmer for a few more minutes to thicken. If it is too thick, add more broth or water to thin it out.
Food Safety Advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food History:
Schlesische Maultaschen are a traditional German dish originating from the region of Silesia, which is now part of Poland.
Flavor Profiles:
Savory, meaty, and slightly spicy
Serving Suggestions:
Serve as a main dish with a side of German potato salad or roasted vegetables.
Related Categories
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Region: German
Taste: Savory, Meaty, Herby, Cheesy, Comforting