Onion meatballs with creamed mushrooms
easy
45 mins
45 mins
Ingredients
- 1 Bread roll (from the previous day)
- 500 g mixed minced meat
- 3 TABLESPOONS Roasted onions
- 1 TABLESPOON medium hot mustard
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp colourful pepper
- 500 g small mushrooms
- 200 g Spätzle
- 1-2 TABLESPOONS Oil
- 1-2 TABLESPOONS Butter or margarine
- 125 g Whipped cream
- 2 TEASPOONS Vegetable broth (instant)
- 2-3 stem(s) Parsley
- 1 TABLESPOON dark sauce thickener
Directions
- 1
Soak rolls in cold water. Knead the squeezed bread roll, minced meat, fried onions, mustard, egg, a little salt and pepper. Form meatballs from the minced mass with moistened hands. Clean, clean and halve the mushrooms. Prepare spaetzle in boiling salted water according to instructions on the packet. Heat oil in a large pan.
- 2
Fry the meatballs in it at medium heat while turning for 8-10 minutes. Heat the fat in a frying pan. Fry the mushrooms for about 7 minutes, turning them over. Season with salt and pepper. Deglaze mushrooms with cream and 400 ml water. Bring to the boil, stir in broth and simmer for another 5 minutes. Wash the parsley, pluck the leaves from the stalks and chop finely, except for something to garnish. Drain the spaetzle and let it drain. Season creamed mushrooms with salt and pepper and thicken with sauce thickener. Stir chopped parsley into the mushrooms. Arrange meatballs, spaetzle and mushrooms.
- 3
Bring to the boil, stir in broth and simmer for another 5 minutes. Wash the parsley, pluck the leaves from the stalks and chop finely, except for something to garnish. Drain the spaetzle and let it drain. Season creamed mushrooms with salt and pepper and thicken with sauce thickener. Stir chopped parsley into the mushrooms. Arrange meatballs, spaetzle and mushrooms. Garnish with the rest of the parsley. Serve with a green salad
Nutrition Facts
790 kcal
50 g
47 g
39 g
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