Meatballs in mushroom-porree-cream sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak the rolls in cold water. Peel onion and chop finely. Squeeze the bread roll well and knead it together with minced meat, egg, onion, curd and mustard in a bowl. Season with salt and pepper. Form small balls with moistened hands and place them next to each other on a plate. Put in a cool place.

2. 2

   Wash, peel and halve the potatoes. Cover and cook in little boiling salt water for about 20 minutes. Clean and wash leek and mushrooms, drain well and cut into slices. Heat the oil in a large pan and fry the meatballs all around, turning them. Remove the meatballs from the pan and fry the mushrooms in hot frying fat. Finally add leek, steam briefly and deglaze with stock and cream. Bring to the boil, simmer for 1-2 minutes and sprinkle in the sauce thickener while stirring. Add the meatballs, bring to the boil briefly in the sauce, cover and cook for 4-5 minutes. Season to taste with salt and pepper. Wash parsley, dab dry and chop, except for a little to garnish. Drain the potatoes and arrange on plates together with the meatballs. Wash the parsley and chop it except for a little bit for garnishing.

3. 3

   Bring to the boil, simmer for 1-2 minutes and sprinkle in the sauce thickener while stirring. Add the meatballs, bring to the boil briefly in the sauce, cover and cook for 4-5 minutes. Season to taste with salt and pepper. Wash parsley, dab dry and chop, except for a little to garnish. Drain the potatoes and arrange on plates together with the meatballs. Wash the parsley and chop it except for a little bit for garnishing. Serve sprinkled with parsley and garnished. Garnish with some cranberries, the rest is extra