Berlin meatballs, with apple and onion in a sauce

Ingredients

• 600 g of ground meat (half pork, half beef)
• 1 egg
• 4 tablespoons of bread crumbs
• 1 tablespoon of medium-strength mustard
• salt
• Freshly ground pepper
• oil paint for cooking
• One large red apple
• 3 onions
• 400 ml of water
• 3 cups of beef broth (or beef stock)
• Thick, dark sauce
• a few fresh sage leaves for decoration

Place the ground meat in a mixing bowl. Add the egg and breadcrumbs, then season with salt, pepper, and mustard.

Knead until you have a smooth, well-seasoned meatball mixture, then form 8 meatballs of equal size.

Heat the oil in a pan and fry the meatballs on both sides until the meat is cooked through. Remove them from the pan and keep them warm.

Wash and dry the apple, cut it in half, remove the core, and slice it thinly. Gently place the slices in the pan, then keep them warm.

Peel the onions, slice them, and sauté them in the pan.

Deglaze with 400 ml of water, bring to a boil, add the beef stock cubes and dissolve them. Stir well.

Thicken the sauce with the thickener, but not too much, and then adjust the salt and pepper.

First, arrange the apple slices on warm plates, followed by the meatballs and then the sauce. Garnish with washed and dried sage leaves.