Baked meatballs in tomato-mushroom-cream
very easy
90 mins
90 mins
Ingredients
- 2 Bread rolls from the previous day
- 2 Onions
- 2 Garlic cloves
- 500 g small mushrooms
- 1 kg mixed mince
- 3 Eggs (Gr. M)
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp salt, pepper, chili
- 2 TEASPOONS dried oregano
- 4 TABLESPOONS Oil
- 1 can(s) (850 ml) Tomatoes
- 200 g Whipped cream
- 7-10 Tbsp Sugar
- 150 g medieval Gouda (piece)
Directions
- 1
Soak rolls in cold water. Peel onions and garlic and dice very finely. Clean the mushrooms, wash them briefly if necessary and cut them in half depending on size.
- 2
Knead the minced meat, squeezed out rolls, eggs, half onions and 1 tablespoon of tomato paste. Knead with approx. 1 teaspoon salt, approx. 1⁄2 teaspoon pepper, 1 Msp. chilli and 1 teaspoon oregano. Form 16-18 meatballs from the mixture with moistened hands.
- 3
Heat 3 tablespoons of oil in portions in a large frying pan. Fry the meatballs for about 3 minutes on each side. Place in a large ovenproof dish. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
- 4
For the tomato cream, heat 1 tablespoon of oil in the frying fat. Fry the mushrooms for 5-6 minutes. Fry garlic and rest of onions briefly. Season with salt and pepper. Stir in 1 tbsp. tomato paste and sauté briefly.
- 5
Deglaze with tomatoes and juice, 200 ml water and cream. Chop the tomatoes roughly. Bring everything to the boil and simmer for about 5 minutes. Season to taste with salt, pepper, sugar and 1 teaspoon oregano.
- 6
Pour tomato cream over the meatballs. Grate the cheese directly on top. Bake in the hot oven for about 30 minutes. Ciabatta tastes good with it.
Nutrition Facts
630 kcal
13 g
46 g
37 g
More Delicious Recipes
