On a weeknight, when dinner should be ready fast, a simple dish like these Meatballs in Hunter’s Sauce with Pasta is always a good idea. While preparing the star of the dish, the sauce with meatballs, you can simultaneously cook the pasta and enjoy the whole meal quite quickly. Fast and delicious – what more could you want?
I think that pretty much nobody wants to spend a lot of time in the kitchen after a hard day of working. Right?! I don’t. In Germany, many people traditionally go for a simple dinner. We call it »Abendbrot« and it’s basically just open-faced sandwiches with some other stuff on the side – cold cuts, cheese, some veggies. This type of dinner does not require a lot of preparation. All you need to do, is moving the food from the fridge and cupboards to the table and start digging in. ;P
If you prefer warm food for dinner but don’t want to cook every night, meal prepping might be the solution for you. You work on your dinners for the week once and just need to warm the food whenever you are hungry. You probably need an afternoon over the weekend to get everything ready, but this makes it really easy to plan ahead for several days and save time. ;P
Even though we like to cook dinner in advance sometimes, it really takes quite a lot of time to get food ready for several days. To make everything easier and quicker, you can prepare the same dish for several days in a row by simply cooking larger portions, but that can get boring quickly. ;P That’s why we actually prefer a mix of everything. Meal prep, simple Abendbrot and easy weeknight dinner recipes.
Well. These meatballs with pasta are one of the (quick) and easy recipes you can do on a weeknight. I assume you have most of the ingredients required already at home – except for the sausages, bacon, and mushrooms, I presume – but this can be picked up from a supermarket on the way home from work. If you are not working from home. Otherwise, you have to get out to get stuff. ;P
You probably noticed it already – the meatballs for this recipe here are not made with minced meat but made with the meat from coarse sausages you would normally use when grilling. You could use regular minced meat here, of course, but we like to use the sausage meat because it makes everything quicker. Furthermore, you don’t have to season the meat and the meatballs come together much faster, because you just have to remove small portions from the casings and shape them into small balls. This makes preparing the dish a lot easier and quicker.
If you want to use regular minced meat here, you have to season it with a little salt and pepper and then shape it into meatballs. The rest of the instructions in the recipe would be the same…
Well. We got much more weeknight dinner recipes here on the blog, of course. Almost all of them are quick and easy to prepare. In case you wanted to try something else, take a look at these two recipes: Our Sweet ‘n’ Spicy Chicken with Veggies & Coconut Rice is extremely delicious and loved by the whole family! The coconut rice is so good! You prefer pasta? Well, then you should try our Easy Pasta alla Vodka. So easy and so delicious!
INGREDIENTS / ZUTATEN
(4 servings)
some oil for frying
14 oz. (400g) Bratwürste (sausages), casings removed
14 oz. (400g) button mushrooms
4.4 oz. (125g) bacon, diced
1 large onion, finely diced
2-3 garlic cloves, finely diced
1 tsp. dried thyme
1/2 cup (120ml) dry white wine
6.8 fl. oz. (200ml) veggie stock
7 oz. (200g) heavy cream
1 tbsp. cornflour + some water
salt, pepper
17.6 oz. (500g) dried pasta, more if necessary
some chopped (flat-leaf) parsley for decorations
(4 Personen)
etwas Öl zum Anbraten
400g grobe Bratwürste
400g Champignons
125g Speck, gewürfelt
1 große Zwiebel, fein gewürfelt
2-3 Knoblauchzehen, fein gewürfelt
1 TL Thymian
120ml trockener Weißwein
200ml Gemüsebrühe
200g Schlagsahne
1 EL Speisestärke + etwas Wasser
Salz, Pfeffer
500g getrocknete Pasta, ggf. mehr
gehackte (glatte) Petersilie für die Dekoration
DIRECTIONS / ZUBEREITUNG
1. Fill a large cooking pot with salted water and set aside. Squeeze the sausage meat out of the casings and shape into small balls. Clean the mushrooms and cut them into quarters, smaller mushrooms can also be left in one piece. Finely dice the bacon. Peel and finely dice the onion and garlic. Collect all other ingredients and keep them ready.
2. Add some oil to a Dutch oven or large frying pan and heat up. Fry the sausage balls until nicely browned all over – this takes about 3-5 minutes. Remove from the Dutch oven/frying pan and set aside.
3. If necessary, add some more oil and fry the mushrooms until they lost a lot of volume and are browned nicely – this takes about 5-6 minutes. A little salt will speed up the process. Remove the mushrooms and set them aside with the sausage balls.
4. While the mushrooms are browning, prepare the pasta according to the packet instructions.
5. Add the diced bacon to the Dutch oven/frying pan and let it brown briefly, then add the onion and garlic and sauté until soft and glossy. Next, add the dried thyme. Deglaze with the white wine and let the wine cook down almost completely. Add the veggie stock and heavy cream. Return the mushrooms and sausage balls back to the sauce. Bring to a boil and let everything simmer for about 5 minutes. Mix the cornstarch with a bit of cold water, add it to the sauce and stir in. Let the sauce with the added cornstarch boil for a moment, so it can thicken up. Season with more salt and pepper, if needed. Serve the sausage balls and mushrooms with the cooked pasta and sprinkle everything with some chopped parsley.
1. Einen Topf mit Salzwasser für die Nudeln bereitstellen. Das Wurstbrät aus den Därmen drücken und kleine Kugeln formen. Die Pilze säubern und dann vierteln – kleinere Pilze kann man auch am Stück lassen. Den Speck fein würfeln. Die Zwiebel und den Knoblauch schälen und dann ebenfalls fein würfeln. Alle Zutaten zum Kochen bereitstellen.
2. Einen großen (gusseisernen) Topf oder eine große Pfanne mit etwas Öl erhitzen. Die Bratwurstkugeln im heißen Fett anbraten, bis sie rundum schön gebräunt sind – etwa 3-5 Minuten. Herausnehmen und zur Seite stellen.
3. Falls notwendig, noch etwas Öl nachlegen und dann die Pilze im heißen Öl anbraten. Die Pilze sollten ordentlich an Volumen verloren haben und gebräunt sein – dauert etwa 5-6 Minuten. Mit etwas Salz geht alles schneller. Die Pilze dann ebenfalls herausnehmen und zu den angebratenen Fleischbällchen dazugeben.
4. Während die Pilze garen, kann man schon einmal die Nudeln nach Packungsanleitung zubereiten.
5. Als Nächstes den gewürfelten Speck in den Topf/die Pfanne geben und kurz auslassen, dann Zwiebel und Knoblauch dazugeben – kurz anschwitzen lassen. Den Thymian dazugeben und dann mit dem Weißwein ablöschen. Den Wein weitestgehend einkochen lassen. Gemüsebrühe und Sahne dazugeben. Angebratene Pilze und Fleischbällchen ebenfalls in die Soße dazugeben. Alles für etwa 5 Minuten köcheln lassen. Die Speisestärke mit ein wenig kaltem Wasser verrühren, zur Soße dazugeben und einrühren – einmal kurz aufkochen lassen, damit die Soße schön andicken kann. Falls notwendig, alles noch einmal mit Salz und Pfeffer würzen. Die Fleischbällchen nach Jäger Art zusammen mit den gekochten Nudeln auf Tellern anrichten, nach Belieben mit gehackter Petersilie bestreuen und servieren.
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Here is a version of the recipe you can print easily.
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Meatballs in Hunter’s Sauce (German Jaeger Sauce)
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Dinner
- Cuisine: Germany
Description
If you like meatballs, you will love these Meatballs in Hunter’s Sauce – along with some pasta or rice, the perfect weeknight dinner!
Ingredients
some oil for frying
14 oz. (400g) Bratwürste (sausages), casings removed
14 oz. (400g) button mushrooms
4.4 oz. (125g) bacon, diced
1 large onion, finely diced
2-3 garlic cloves, finely diced
1 tsp. dried thyme
1/2 cup (120ml) dry white wine
6.8 fl. oz. (200ml) veggie stock
7 oz. (200g) heavy cream
1 tbsp. cornflour + some water
salt, pepper
17.6 oz. (500g) dried pasta, more if necessary
some chopped (flat-leaf) parsley for decorations
Instructions
1. Fill a large cooking pot with salted water and set aside. Squeeze the sausage meat out of the casings and shape into small balls. Clean the mushrooms and cut them into quarters, smaller mushrooms can also be left in one piece. Finely dice the bacon. Peel and finely dice the onion and garlic. Collect all other ingredients and keep them ready.
2. Add some oil to a Dutch oven or large frying pan and heat up. Fry the sausage balls until nicely browned all over – this takes about 3-5 minutes. Remove from the Dutch oven/frying pan and set aside.
3. If necessary, add some more oil and fry the mushrooms until they lost a lot of volume and are browned nicely – this takes about 5-6 minutes. A little salt will speed up the process. Remove the mushrooms and set them aside with the sausage balls.
4. While the mushrooms are browning, prepare the pasta according to the packet instructions.
5. Add the diced bacon to the Dutch oven/frying pan and let it brown briefly, then add the onion and garlic and sauté until soft and glossy. Next, add the dried thyme. Deglaze with the white wine and let the wine cook down almost completely. Add the veggie stock and heavy cream. Return the mushrooms and sausage balls back to the sauce. Bring to a boil and let everything simmer for about 5 minutes. Mix the cornstarch with a bit of cold water, add it to the sauce and stir in. Let the sauce with the added cornstarch boil for a moment, so it can thicken up. Season with more salt and pepper, if needed. Serve the sausage balls and mushrooms with the cooked pasta and sprinkle everything with some chopped parsley.
Notes
Make something amazing in the kitchen!
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