Berlin meatballs with apples and onions in gravy

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 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 frying pan and brown the meatballs on both sides: the meat should be fully cooked. 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 pan-fry the slices until they are lightly browned, then keep them warm.

Peel the onions, slice them, and sauté them in a frying 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 adjust the salt and pepper to taste.

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