Meatballs in bacon coat with plum sauce and spaetzle

Name: Meatballs in bacon coat with plum sauce and spaetzle
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 washer Toast; 2 Onions; 1 Garlic clove; 400 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 discs Bacon; 1 TABLESPOON Oil; 100 g dried plums; 5 Stem(s) Thyme; 500 ml Vegetable broth; 1-2 TABLESPOONS dark sauce thickener; 30 g Butter; 400 g fresh spaetzle (refrigerated shelf); 1/2 bunch Parsley

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 washer Toast
2 Onions
1 Garlic clove
400 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 discs Bacon
1 TABLESPOON Oil
100 g dried plums
5 Stem(s) Thyme
500 ml Vegetable broth
1-2 TABLESPOONS dark sauce thickener
30 g Butter
400 g fresh spaetzle (refrigerated shelf)
1/2 bunch Parsley

Directions

1
Cut toast into small cubes. Peel and finely dice onions and garlic. Knead minced meat, egg, toast, 1 onion, garlic, salt and pepper well. Form approx. 16 meatballs. Spread the bacon on the work surface.
2
Wrap balls in it. Heat the oil in a pan, fry the balls for about 10 minutes while turning them, take them out and keep them warm.
3
Finely chop the plums. Wash thyme, shake dry, pluck leaves from the stems and chop. Drain excess fat from the pan. Lightly fry 1 onion and plums in a hot frying pan.
4
Add thyme and deglaze with broth. Bring to the boil and simmer for about 10 minutes. Stir in sauce thickener. Bring to the boil again briefly, season with salt and pepper. Keep warm.
5
Heat the butter in a pan and fry the spaetzle in it while turning. Wash parsley, shake dry, pluck leaves from stalks and chop. Add parsley to the spaetzle. Season to taste with salt and pepper.
6
Arrange spaetzle and balls on plates. Pour sauce over them.