Summary

Ingredients

• 1 roll, from the day before
• 4 small onion (s)
• 100 g bacon, smoked, mixed
• 1 kg leek
• 250 ml vegetable stock (instant)
• 600 g minced beef
• 1 egg (s)
• Salt and pepper, black
• 2 tablespoons oil
• 100 g whipped cream
• 1 tablespoon flour
• Nutmeg, grated
• 0.5 ½ bunch parsley

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Instructions

1. Soak the rolls in lukewarm water. Finely dice 2 onions, cut the rest into thin rings. Cut the bacon into fine cubes and fry until crispy in a saucepan, remove and set aside.
2. Clean and wash the leek thoroughly. Cut into coarse rings. Knead the minced meat, the squeezed out bun, egg, onion cubes and half of the bacon cubes. Season with salt and pepper. Shape the dough into 8 flat meatballs.
3. Braise the leek in the bacon fat. Deglaze with broth and simmer for about 10 minutes. Fry the meatballs in the hot oil for about 8-10 minutes on each side. Add the onion rings 5 minutes before the end of the roasting time and fry until golden brown.
4. Whisk the cream and flour together and stir into the leek vegetables. Bring to the boil and simmer for 5 minutes. Season to taste with salt, pepper and nutmeg. Wash and chop the parsley.
5. Arrange the leek vegetables, meatballs and onion rings on a preheated plate. Sprinkle with parsley and the rest of the bacon.
6. Boiled potatoes taste good with it.