Meatballs with tomatoes and onions

Meatballs are a real classic in German cuisine and are enjoyed all year round. They bring a touch of coziness to the table, especially in autumn and winter. Our recipe for meatballs with tomatoes and onions combines the hearty taste of the meatballs with the fresh sweetness of cherry tomatoes and the slight spiciness of onions. The latter are caramelized and make the meatballs the perfect summer treat. With the right seasoning and a few tricks, you can make the meatballs particularly juicy and aromatic. In this recipe, we show you step by step how to prepare these delicious meatballs.

To create really delicious meatballs, it’s all about using the right ingredients. Here are the five most important ingredients for our recipe and what you should know about them:

Mixed minced meat: For the best meatballs we use a mixture of beef and pork. This ensures the perfect balance between taste and juiciness. Make sure to buy good quality meat, preferably fresh from a butcher you trust. S

Meatball base from the Spicebude: Benni loves meatballs, which is why he and his spice company, Spicebude, made a meatball mix according to his ideas as one of the first spices. This special spice mix contains a perfectly balanced combination of spices that give the meatballs their unmistakable taste. You can find them in online spice shops.

Old bread roll: An old bread roll soaked in milk ensures that the meatballs remain particularly juicy. It acts as a binding agent and prevents the meatballs from drying out when frying. Make sure to cut the bread roll into small pieces beforehand and then squeeze it well before adding it to the meat mixture.

Egg: An egg helps to hold the ingredients together and gives the mixture the necessary binding. It also makes the meatballs fluffier and lighter. For a good consistency, you should use a medium-sized egg.

Cherry tomatoes: These small tomatoes are perfect for the sauce because they are sweet and juicy. When fried with the onions, they develop their full flavor and form a delicious base for the sauce. In fact, you can also use slightly older tomatoes that you can still find in the vegetable drawer.

Preparing the meatballs is easy and really not rocket science. We suggest mashed potatoes as a side dish, so you can make the potatoes first before you start making the meatballs. Peel, wash and halve them before boiling them in salted water. While the potatoes are boiling, you can finely dice the onion and garlic and sauté them in hot clarified butter until translucent. This mixture is mixed into the minced meat together with the egg, mustard and breadcrumbs. Season with salt and pepper and form the meatballs.

Heat some clarified butter in a pan and fry the meatballs for about three minutes on each side. Then put them in the preheated oven, where they will finish cooking for about 12 minutes at 160°C top/bottom heat or 140°C fan oven. You can simply put the meatballs on your baking tray, which is also heated in the oven. There is no need to put baking paper underneath.

We added caramelized tomatoes and onions to the meatballs for the summer. For the sauce, wash the cherry tomatoes and cut the remaining onions into strips. Heat clarified butter again (don’t remove the fat from frying as it has a lot of flavor) and fry the tomatoes and onions in it. Sprinkle them with sugar and let them caramelize before deglazing with balsamic vinegar and adding butter. Season the sauce with salt and pepper and let it simmer briefly until it has a nice consistency.

When the meatballs are ready in the oven, you can serve them. You can garnish the dish with some fresh oregano or chopped basil if you like. Boiled potatoes or a delicious potato and carrot mash are also suitable as an alternative side dish. These hearty meatballs are perfect for a cozy dinner in autumn or winter, but they are a treat all year round. The tomatoes can of course also be served with another main course. In my opinion, they go particularly well with chicken or a good steak.