Meatballs in mushroom-cranberry sauce

Name: Meatballs in mushroom-cranberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Stem(s) Parsley; 1 Onion; 500 g Pork sausage; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 500 g Mushrooms; 100 g Whipped cream; 1 TEASPOON Meat broth (instant); 2-3 TABLESPOONS dried cranberries; 1-2 TEASPOONS sauce thickener

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Stem(s) Parsley
1 Onion
500 g Pork sausage
1 egg (size M)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
500 g Mushrooms
100 g Whipped cream
1 TEASPOON Meat broth (instant)
2-3 TABLESPOONS dried cranberries
1-2 TEASPOONS sauce thickener

Directions

1
Wash and chop the parsley. Peel and finely chop the onion. Knead minced meat, egg, half onion, breadcrumbs and parsley. Season with pepper and salt if necessary. Form approx. 12 dumplings with moistened hands.
2
Heat the oil in a pan. Fry the dumplings in it for about 10 minutes. Clean and clean the mushrooms and cut them in half depending on their size. Remove the dumplings. Fry the mushrooms and remaining onion in the frying fat for about 5 minutes until golden brown.
3
Season with salt and pepper. Pour on cream and 3/8 litres of water and stir in broth. Add cranberries. Simmer for about 5 minutes. Add sauce thickener while stirring, bring to the boil. Season to taste with salt and pepper.
4
Heat the dumplings in it. Spätzle or mashed potatoes taste good with them.