Frikadellen Recipe
Pan-Fried Austrian Veal And Pork Meatballs, With Braised Sunchokes, Green Onions And Mushroom Gravy
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Ingredients
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Meatballs
Braised Sunchokes
Mushroom Gravy
Garnish
Method
Meatball Preparation
- 1
Prepare the Meatball Mixture
In a large bowl, combine ground veal, ground pork, breadcrumbs, egg, chopped onion, minced garlic, parsley, salt, black pepper, and nutmeg. Mix well until all ingredients are fully incorporated.
- 2
Form the Meatballs
Shape the mixture into balls, about the size of a golf ball. Set aside.
Cooking the Meatballs
- 3
Pan-Fry the Meatballs
In a large skillet, melt the butter over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally until they are browned and cooked through. Remove from skillet and keep warm.
Braised Sunchokes
- 4
Braised Sunchokes
In the same skillet, add olive oil. Add sunchokes, season with salt and pepper, and sauté for 5 minutes. Add vegetable broth and simmer for 10-15 minutes until tender.
Mushroom Gravy
- 5
Prepare the Mushroom Gravy
In another pan, melt butter over medium heat. Add chopped onion and sliced mushrooms, sauté until soft. Sprinkle flour over the mixture and stir for 1 minute. Gradually add vegetable broth, stirring until thickened. Season with salt, black pepper, and thyme.
Assembly
- 6
Serve
On a plate, arrange the braised sunchokes, top with the meatballs, and drizzle the mushroom gravy over. Garnish with sliced green onions.