Poultry meatballs with olives and pepperoni with mushroom cream
easy
35 mins
35 mins
Ingredients
- 400 g small mushrooms
- 2 Onions
- 50 g pitted green olives
- 8 pickled red peppers
- 500 g Turkey minced meat
- 4 TABLESPOONS Breadcrumbs
- 2 TEASPOONS Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 120 g Basmati rice
- 2 TABLESPOONS Sunflower oil
- 50 g cooking cream (7 % fat)
- 150 ml Milk
- 4 Stem(s) Parsley
Directions
- 1
Clean the mushrooms and cut them in half. Peel and finely chop the onions. Chop olives. Cut pepperoni into fine rolls, except for a little bit for garnishing. Mix olives and pepperoni. Knead minced meat, breadcrumbs, mustard, half of the onion cubes and season with salt and pepper.
- 2
Form into 12 meatballs and fill with olive and pepperoni mixture.
- 3
Prepare rice in boiling salted water according to package instructions. Heat the oil in a pan and fry the meatballs for about 8 minutes while turning. Remove and keep warm. Fry the mushrooms in the frying fat for about 5 minutes.
- 4
After 2 minutes add the remaining onion cubes. Season with salt and pepper.
- 5
Add cooking cream and milk, bring to the boil and simmer for about 2 minutes. Wash the parsley, shake dry, pluck the leaves from the stalks and chop them, except for a little to garnish. Arrange meatballs, mushrooms and rice on plates.
- 6
Sprinkle with parsley and garnish.
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