Meatballs with chanterelle sauce, spring onions and hash browns
easy
60 mins
60 mins
Ingredients
- 1 Bread rolls from the previous day
- 1 Onion
- 600 g mixed mince
- 1 Egg
- 1 TABLESPOON medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 package (450 g) Rösti Corners
- 2 TABLESPOONS Oil
- 1 collar Spring onions
- 150 g (212 ml; drained weight: 115 g) Chanterelles or 1 glass of chanterelles
- 200 g Mushrooms
- 75 g streaky smoked bacon
- 1 Bag of sauce powder "Chanterelle sauce
- 7-10 Tbsp Parsley and tomato rose
- baking paper
Directions
- 1
Soak rolls in cold water. Peel and finely chop the onion. Knead minced meat, squeezed out roll, onion, egg and mustard. Season with salt, pepper and paprika. Form 8 meatballs from the minced meat mixture. Place the Rösti corners on a baking tray lined with baking paper.
- 2
Bake in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 20 minutes. Heat the oil in a pan and fry the friccakes for approx. 8 minutes on each side. Clean and wash the spring onions and cut them into fine rings. Wash and clean the mushrooms. Finely dice the bacon, leave it crispy in a pot and take it out. Fry mushrooms and spring onions in bacon fat and season. Mix sauce powder and 1/4 liter cold water. Deglaze the mushroom mixture with it. Bring to the boil while stirring and let it boil over low heat for about 1 minute. Add bacon. Arrange rösti corners and meatballs on a plate.
- 3
Fry mushrooms and spring onions in bacon fat and season. Mix sauce powder and 1/4 liter cold water. Deglaze the mushroom mixture with it. Bring to the boil while stirring and let it boil over low heat for about 1 minute. Add bacon. Arrange rösti corners and meatballs on a plate. Pour some chanterelle sauce over the meatballs. Garnish as you like with parsley and tomato rose
Nutrition Facts
960 kcal
48 g
67 g
41 g
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