Juicy Frikadellen with Apple-Onion Beer Sauce

Steps

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1. 1
   Add the eggs and milk-soaked toast to the ground meat, gently kneading the bread to break it down.
   ▶ ≈0:42
2. 2
   Season the mixture with the spice blend, salt, and black pepper, mixing by hand until smooth and uniform.
   ▶ ≈1:30
3. 3
   Divide the meat mixture into portions and shape into meatballs by hand.
   ▶ ≈2:39
4. 4
   Place the meatballs in a hot pan and brown on both sides, being careful not to overcook them. Transfer to an 80°C oven to keep warm.
   ▶ ≈3:10
5. 5
   In the same pan, add the sliced onions and season with salt and pepper, cooking over medium heat until they soften and turn translucent.
   ▶ ≈4:36
6. 6
   Peel and quarter the apples, remove the cores, and slice them into even-sized pieces.
   ▶ ≈4:59
7. 7
   Remove the onions temporarily, add the apple slices to the pan, and cook briefly over medium-high heat until they begin to caramelize.
   ▶ ≈5:57
8. 8
   Return the onions to the pan and deglaze with a generous pour of beer, allowing it to simmer.
   ▶ ≈6:24
9. 9
   Add a pinch of thyme and let the sauce gently simmer to meld the flavors of the onions, apples, and beer.
   ▶ ≈6:45
10. 10
    Add the warm meatballs to the apple-onion-beer sauce, cover, and simmer over medium heat for 5 minutes to allow the flavors to meld.
    ▶ ≈7:07
11. 11
    Plate onto a warm dish, top with the apple-onion sauce and meatballs, garnish with fresh parsley, and serve with boiled potatoes or mashed potatoes.
    ▶ ≈7:53