Meatballs in bacon coat with mushroom cream and roast potatoes
very easy
60 mins
60 mins
Ingredients
- 1 kg baby potatoes
- 600 g Mushrooms
- 1 collar Parsley
- 1 Onion
- 4 TABLESPOONS Breadcrumbs
- 400 g mixed minced meat
- 1 egg (size M)
- 1-2 TABLESPOONS Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs streaky bacon
- 5 TABLESPOONS Sunflower oil
- 7-10 Tbsp freshly grated nutmeg
- 100 g Whipped cream
- 100 ml Vegetable broth
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean and clean the mushrooms and halve them if necessary. Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
- 2
Peel and finely chop the onion. Mix breadcrumbs and 4 tablespoons of water. Knead the prepared ingredients, except for some parsley for sprinkling, minced meat, egg and mustard. Season with salt and pepper. Form into 4 meatballs, wrap each with a slice of bacon.
- 3
Heat 2 tablespoons of oil in a large frying pan and fry the meatballs for about 8 minutes, turning them over. Drain potatoes, rinse with cold water and peel. Heat 3 tablespoons of oil in a frying pan and fry the potatoes for about 15 minutes, turning them over.
- 4
Season with salt and nutmeg.
- 5
Remove the meatballs and keep them warm. Remove the cooking fat, except for approx. 2 tablespoons, and braise the mushrooms in the remaining cooking fat for approx. 5 minutes, turning them over. Deglaze with cream and vegetable stock, bring to the boil and simmer for about 3 minutes.
- 6
Season to taste with salt and pepper. Arrange meatballs, sauce and potatoes. Sprinkle with parsley.
Nutrition Facts
720 kcal
47 g
43 g
35 g
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