Meatballs in mushroom cream

Name: Meatballs in mushroom cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1-2 Potatoes (approx. 125 g); 2 medium-sized onions; 1 TEASPOON butter/margarine; 1 collar Parsley; 500 g mixed minced meat; 1 Egg (Gr. M); 3 TABLESPOONS Breadcrumbs; 200 g Whipped cream; 7-10 Tbsp salt, black pepper; 150 g Mushrooms; 100 g Chanterelles (fresh or from the glass); 1-2 TABLESPOONS Oil; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON Flour; 3-4 Tbsp Cranberries (from the glass)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1-2 Potatoes (approx. 125 g)
2 medium-sized onions
1 TEASPOON butter/margarine
1 collar Parsley
500 g mixed minced meat
1 Egg (Gr. M)
3 TABLESPOONS Breadcrumbs
200 g Whipped cream
7-10 Tbsp salt, black pepper
150 g Mushrooms
100 g Chanterelles (fresh or from the glass)
1-2 TABLESPOONS Oil
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON Flour
3-4 Tbsp Cranberries (from the glass)

Directions

1
Boil the potatoes in water for 20 minutes. Peel and chop the onions. Steam half in fat. Wash and chop the parsley. Peel, mash and cool the potatoes. Knead with minced meat, egg, breadcrumbs, 5 tablespoons cream, steamed onions, 1/2 parsley, salt and pepper.
2
Form small balls from the minced dough with moistened hands and place them on a plate. Cover and chill for about 1 hour. Clean and wash the mushrooms (drain the chanterelles from the jar). Cut mushrooms in half depending on size
3
Heat the oil in a wide frying pan. Fry the balls in it in portions for 6-8 minutes, shaking the pan occasionally. Keep warm. Fry the mushrooms and the rest of the onions in the frying fat. Pour on 1/4 l water. Bring to the boil, stir in stock