Mettballs in vegetable cream

Name: Mettballs in vegetable cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 1 medium onion; 500 g Pork sausage; 1 Egg (Gr. M); 7-10 Tbsp salt, white pepper; 2 (approx. 300 g) large carrots; 1 red pepper; 1 collar Spring onions; 250 g Mushrooms; 250 g Spätzle; 2 tablespoons (20 g) oil, 2 tablespoons flour; 100 g Whipped cream; 1-2 TEASPOONS Broth (instant); 1-2 TEASPOONS Mustard; 7-10 Tbsp Chervil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
1 medium onion
500 g Pork sausage
1 Egg (Gr. M)
7-10 Tbsp salt, white pepper
2 (approx. 300 g) large carrots
1 red pepper
1 collar Spring onions
250 g Mushrooms
250 g Spätzle
2 tablespoons (20 g) oil, 2 tablespoons flour
100 g Whipped cream
1-2 TEASPOONS Broth (instant)
1-2 TEASPOONS Mustard
7-10 Tbsp Chervil

Directions

1
Soak the buns. Peel and chop the onion. Knead with ground pork, squeezed bread roll and egg. Season with salt and pepper. Shape into small balls
2
Clean, wash and chop the carrots and peppers. Clean, wash and chop spring onions and mushrooms. Cook the spaetzle in plenty of boiling salted water for about 12 minutes
3
Heat the oil and fry the meatballs for about 5 minutes. Take them out. Fry the vegetables and mushrooms briefly in the frying fat. Sprinkle with flour and sauté. Deglaze with 1/2 l water and cream, bring to the boil. Stir in broth, add balls again. Simmer everything for about 5 minutes.
4
Season to taste with salt, pepper and mustard. Wash the chervil, remove the leaves. Drain the spaetzle. Arrange and garnish everything