Mushroom meatballs on vegetables

Name: Mushroom meatballs on vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 15 g dried porcini; 1 Bread rolls from the previous day; 1 Onion; 250 g Mett; 250 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 400 g Cauliflower; 400 g Broccoli; 200 g Mushrooms; 40 g streaky smoked bacon; 100 g Whipped cream; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

15 g dried porcini
1 Bread rolls from the previous day
1 Onion
250 g Mett
250 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
400 g Cauliflower
400 g Broccoli
200 g Mushrooms
40 g streaky smoked bacon
100 g Whipped cream
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Soak porcini mushrooms in 1/4 litre of water for about 30 minutes. Drain and collect the soaking water. Soak rolls as well. Peel and finely chop the onion. Knead minced meat, minced meat, egg, porcini, diced onion and squeezed bread roll.
2
Season with salt and pepper. Form 8 meatballs. Fry in hot oil while turning for about 8 minutes. Clean and wash the cauliflower and broccoli and divide into small florets. Cook in boiling salted water for about 7 minutes.
3
Clean, wash and slice the mushrooms. Dice bacon. In a frying pan, add mushrooms and fry until crispy. Deglaze with porcini mushroom water and cream and cook for about 5 minutes.
4
Season with salt and pepper. Stir in the sauce thickener, bring to the boil again and season to taste. Serve everything sprinkled with parsley. Mashed potatoes taste good with it.