Meatballs Jäger-Art with potato noodles
very easy
50 mins
50 mins
Ingredients
- 2 Onions
- 1 Garlic clove
- 600 g mixed minced meat
- 4 TABLESPOONS Breadcrumbs
- 4 TABLESPOONS Milk
- 1 egg (size M)
- 1-2 TEASPOONS Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 discs Bacon (à approx. 10 g)
- 4 TABLESPOONS Sunflower oil
- 250 g Mushrooms
- 250 g small red bell pepper
- 1 TABLESPOON Flour
- 1 pinch Sugar
- 2 TABLESPOONS Butter
- 600 g Schupfnudeln
- 7-10 Tbsp freshly grated nutmeg
- 1/2 bunch Parsley
Directions
- 1
Peel and finely dice the onions and garlic. Knead minced meat, about half of the onions, garlic, breadcrumbs, milk, egg and mustard, season with salt and pepper. Form minced meat into 8 meatballs and wrap each with 1 slice of bacon
- 2
Heat 2 tablespoons of oil in a large frying pan and fry the meatballs for about 10 minutes while turning. In the meantime clean, clean and halve the mushrooms. Clean, wash and cut the peppers into rings
- 3
Remove the meatballs from the pan and keep them warm in the preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer). Drain the fat from the pan. Add 250 ml water to the pan, bring to the boil and dissolve the frying set. Pour the frying mixture through a fine sieve, collect the stock
- 4
Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms, peppers and remaining onions for about 5 minutes, turning them over. Dust with flour, deglaze with stock, bring to the boil and simmer for about 4 minutes. Season to taste with salt, pepper and sugar
- 5
In the meantime heat butter in a second large pan and fry the potato noodles for about 6 minutes. Season to taste with salt and nutmeg. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Arrange meatballs, potato noodles and sauce. Sprinkle with parsley
Nutrition Facts
930 kcal
58 g
54 g
48 g
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