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Inge's Jägerfrikadellen

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Mushroom on a Tree Trunk, Baden-Wurttemberg, Germany
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La Belle Cuisine

Inge’s Jägerfrikadellen
(Meatballs, Hunter-Style)

This recipe can just as easily be served as a main dish.  Just make
the meatballs larger – about 2 inches in diameter – and serve with
hot buttered noodles or boiled potatoes.

1 pound lean ground beef
1/2 cup fresh rye breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup dry red wine
1 tablespoon minced fresh parsley leaves
1 garlic clove, minced
1 egg, lightly beaten
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
Salt to taste
1 pound small white onions
1 pound button mushrooms, trimmed
1 teaspoon sugar
5 tablespoons unsalted butter
1/4 cup flour
1 1/2 cups dry red wine
1 cup brown stock (or low-sodium
canned beef broth)
3 carrots, cut into 1/2-inch rounds
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper

In a bowl combine the ground beef, breadcrumbs, Parmesan, 1/4 cup
red wine, parsley, garlic, egg, 1/4 teaspoon thyme and 1/4 teaspoon
pepper, and salt. Form the mixture into 1-inch balls and chill the balls
on a plate, covered with plastic wrap, for 3 hours.
Cut an X in the root ends of the onions. In a skillet sauté the onions
with the mushrooms and sugar in 3 tablespoons butter over moderate
heat until they are golden. Transfer the onion and mushrooms with a
slotted spoon to a bowl.
Add the meatballs to the skillet and brown them in the remaining 2 tablespoons butter, turning to brown well on all sides. Stir in the flour
and cook the roux, stirring, until it is a rich brown. Add the 1 1/2 cups
red wine, brown stock or broth, carrots, 1 teaspoon thyme, and 1/2
teaspoon pepper. Bring to a boil over moderate heat, stirring. Return
the meatballs, onions and mushrooms to the skillet and simmer the
mixture, covered, for 30 minutes (45 minutes if making larger meat-
balls for main dish). Transfer to a chafing dish and serve with lots of
toothpicks and cocktail rye bread.
Serves 4 as a main dish, or 8 to 10 as part of a cocktail buffet.

Featured Archive Recipes:
Albondigas
Jaeger Eintopf (Hunter Stew)
Jaeger Schnitzel
King-Size Steak Tidbits
Pork Boulettes (Emeril)
Pork and Ham Meatballs in
Sherry-Pepper Sauce

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