Green beans in thyme and chanterelle cream with meatballs

Name: Green beans in thyme and chanterelle cream with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 600 g mixed minced meat; 1 TEASPOON Mustard; 4 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Milk; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Chanterelles; 800 g French beans; 100 g streaky smoked bacon; 2 TABLESPOONS Rapeseed oil; 6 Stem(s) Thyme; 100 g Whipped cream

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
600 g mixed minced meat
1 TEASPOON Mustard
4 TABLESPOONS Breadcrumbs
4 TABLESPOONS Milk
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Chanterelles
800 g French beans
100 g streaky smoked bacon
2 TABLESPOONS Rapeseed oil
6 Stem(s) Thyme
100 g Whipped cream

Directions

1
Onions peel and in fine cubes cut. Knead minced meat, half onions, mustard, breadcrumbs, milk and egg. Season with 1 teaspoon salt and pepper. Wash and clean the mushrooms and cut them in half or quarters depending on size.
2
Wash and clean the beans and possibly halve them. Cook the beans in boiling salted water for 10-12 minutes. Cut bacon into strips. Sear crisply in a pan without fat. Add the remaining onions and mushrooms to the bacon and fry.
3
In the meantime form 8 meatballs from the minced meat mixture. Heat the oil in a pan and fry the meatballs for about 8 minutes, turning them over. Wash the thyme, shake dry and pluck the leaves from the stalks.
4
Pour cream to the bacon and bring to the boil. Drain the beans, add the thyme and simmer for 1-2 minutes. Season to taste with pepper. Arrange vegetables and meatballs on plates.