Stuffed meatballs Hunter style

Name: Stuffed meatballs Hunter style
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 discs Toast; 100 g Mushrooms; 3 TABLESPOONS Oil; 50 g Bacon cubes; 1/2 bunch Parsley; 750 g mixed minced meat; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 1 Onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 300 g frozen potato croquettes (20 pieces); 1/4 l Meat broth (instant); 1 TABLESPOON dark sauce thickener; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 discs Toast
100 g Mushrooms
3 TABLESPOONS Oil
50 g Bacon cubes
1/2 bunch Parsley
750 g mixed minced meat
1 egg (size M)
2 TABLESPOONS Breadcrumbs
1 Onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
300 g frozen potato croquettes (20 pieces)
1/4 l Meat broth (instant)
1 TABLESPOON dark sauce thickener
baking paper

Directions

1
Cut toast into small cubes. Clean and clean the mushrooms and cut them into small pieces. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms in it while turning, remove.
2
Add the diced bacon and bread to the frying fat and fry until crisp. Add mushrooms again. Wash parsley, shake dry and chop finely. Fold parsley into the mushroom filling. Put minced meat, egg and breadcrumbs in a bowl.
3
Peel onion and grate to mince. Season minced meat with salt, pepper and paprika. Form 8 dumplings from the mixture, press a hollow in the middle and spread the filling in it. Shape into meatballs. Heat 2 tablespoons of oil in a pan.
4
Fry the meatballs for 12-15 minutes at medium heat while turning. Line a baking tray with baking paper. Spread croquettes on it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes.
5
Remove the meatballs from the pan and keep warm. Pour in the stock, dissolve the meatballs and bring to the boil. Bind with sauce thickener. Arrange meatballs, croquettes and sauce on plates. Serve with mixed salad.