Sunday, January 31, 2010

Beef Meatballs in Orange Sauce - Recipe in English

Sorry, it took quite some time to translate this recipe, and I hope it's understandable. If you have questions, please feel free to ask.

Hackbällchen vom Rind in Orangensauce -
Beef Meatballs in Orange Sauce -

4 oranges
5 + 5 chillies, red
3 + 3 cloves garlic
5 spring onions
4 slices of toast
1 kg minced beef
2 egg yolks
oil for frying
1 large can of tomatoes (approx 800 g)
10 tablespoons soy sauce (or more)
1 tsp cinnamon
5 tbsp honey
black pepper
some lemon juice
some sugar

Wash oranges well with hot water. Remove peel with a potato peeler (just the peel, without the white layer under the skin!). Mince peel with a blender.
Fillet orange (if you don’t know how, youtube can help:, save juice, and cut the meat into small pieces. Transfer them into a bowl, we’ll need them later.

Mince garlic and chilies finely, and split them into two piles.

Cut toast into small cubes and chop spring onions.

Put minced meat in a large bowl, add the following ingredients:

The chopped orange peel
Half of the chillie-garlic mixture
The toasted bread, cut into cubes
The chopped spring onions
The 2 egg yolks
7 (from 10) tablespoons of soy sauce
Salt, pepper, cinnamon

Now, mix very well and season to taste, should be spicy.

Make meatballs of the size of a big walnut, I got about 70 of them out of the mixture. Put them aside. (I use a big baking tray, covered with aluminum foil.)

Chop canned tomatoes, and add them, including the juice, to the bowl with the oranges. Add the remaining 5 tbsp of honey, and 3 tbsp soy sauce.

Heat some oil, and fry the rest of our garlic - chillie mixture for a minute or two. Add tomatoes and oranges and bring mixture to cook. Add salt and pepper and let it simmer for a few minutes.

Heat some oil in a wok and fry your meatballs, in small portions. Transfer them into the orange-tomato sauce. When all balls are fried, let them simmer for about 10 minutes.

Now, season the sauce. Up to your taste, add some salt, sugar, more chillie, and lemon juice to balance the taste.

You will get about 70 walnut-sized meatballs out of this mixture.

I always freeze some of the balls, because the preparation needs quite some effort, and time. But it’s worth it!


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