Meatballs in mushroom-bacon cream

Name: Meatballs in mushroom-bacon cream
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 125 g Potatoes; 7-10 Tbsp Salt; 2 Onions; 2 stem(s) Parsley; 500 g mixed minced meat; 3 TABLESPOONS Breadcrumbs; 150 g Whipped cream; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 150 g Mushrooms; 100 g Chanterelles; 30 g Bacon; 150 ml Vegetable broth (instant); 2 TABLESPOONS Fresh cream; 2 TEASPOONS Cranberries; 7-10 Tbsp Marjoram

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

125 g Potatoes
7-10 Tbsp Salt
2 Onions
2 stem(s) Parsley
500 g mixed minced meat
3 TABLESPOONS Breadcrumbs
150 g Whipped cream
7-10 Tbsp Pepper
3 TABLESPOONS Oil
150 g Mushrooms
100 g Chanterelles
30 g Bacon
150 ml Vegetable broth (instant)
2 TABLESPOONS Fresh cream
2 TEASPOONS Cranberries
7-10 Tbsp Marjoram

Directions

1
Wash the potatoes and cook for 20 minutes in boiling salted water. Then rinse with cold water, peel and mash. Peel and chop the onions. Wash and chop parsley. Knead minced meat, parsley, half of the onions, potatoes, breadcrumbs and 5 tablespoons of cream.
2
Season with salt and pepper. Form small balls of it and put them covered and covered for about 1 hour. Then fry them all round in 2 tablespoons of hot oil until golden brown. Clean and wash the mushrooms, halve the mushrooms. Cut bacon into pieces. Heat 1 tablespoon of oil. Leave out the bacon and remaining onion. Add mushrooms, season with salt and pepper and fry well. Deglaze with broth, stir in the remaining cream, season if necessary.
3
Heat 1 tablespoon of oil. Leave out the bacon and remaining onion. Add mushrooms, season with salt and pepper and fry well. Deglaze with broth, stir in the remaining cream, season if necessary. Arrange meatballs and mushrooms in portions with 1 blob each of crème fraîche and cranberries. Serve garnished with marjoram