Swiss Hacktätschli

Hacktätschli with herb sauce, vegetables and roast potatoes

Ingredients (for 4-5 persons)

For the Hacktätschli (ca. 20-30 meatballs):
1 kg ground beef
2 tbsp. sweet paprika powder
1-1/2 tbsp. salt 
1 large bunch of fresh oregano and chives

For the sauce:
oregano pesto*
celery paste**
100 ml white wine
1-2 garlic cloves
a little water or milk, if needed

Side dish:
potatoes
seasonal vegetables (here: mangold and zucchini)

*oregano pesto:
100 g oregano, 10 g salted almonds, ground garlic, cold-pressed olive oil
Puree the ingredients with a mixer

**celery paste:
2 stalks of celery, cut or finely chopped
2 tbsp. rapeseed or canola oil
Puree the ingredients in a blender

 

Preparation:

In a large bowl, knead the paprika, salt, and chives into the ground beef until well mixed. Form the meat into small round Hacktätschli (meatballs). Brown them on all sides at medium heat. Remove the Hacktätschli from the pan and strain the oil left in the pan.

Put the celery paste and oregano pesto in a hot frying pan and add the white wine and garlic. Simmer briefly. Add the meatballs to this sauce and simmer at medium heat for 30-40 minutes. Add water or milk if the sauce gets too thick.

Cut and brown the pre-cooked potatoes, using the strained oil from the Hacktätschli. Cut the mangold into small pieces, steam in a pot, and add salt and pepper. Cut the zucchini into thick slices and briefly sauté on both sides in a pan. Season with salt and pepper.

Bon Appetit!