Baked Meatballs with Mushrooms in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 roll from the day before
- 2 onions)
- 1 clove garlic
- 1 large egg (s)
- 2 teaspoons tomato paste
- 250 g mushrooms
- 1 can pizza tomatoes (425 ml)
- 100 ml cream
- 100 g cheese, rated
- 2 teaspoons oregano
- salt and pepper
- sugar
- oil
Print Recipe
Pin Recipe Instructions
- Soak the bun in cold water. Meanwhile, peel and finely dice the onions and garlic. Clean the mushrooms and cut in half or in quarters depending on the size.
- Sweat half of the onions and knead with the minced meat, the squeezed out bun, the egg and 1 teaspoon tomato paste in a bowl. Season to taste with salt, pepper and 1 teaspoon of oregano. Shape the mixture into 8 meatballs.
- Heat some oil in a large pan. Fry the meatballs in it for about 3 minutes on each side. Then put in an ovenproof dish. Then preheat the oven to 200 ° C (top / bottom heat, convection: 175 ° C).
- Heat some oil again for the sauce. Fry the mushrooms in it for 5 - 6 minutes. First fry the remaining onions and a little later the garlic. Add 1 teaspoon of tomato paste and sauté briefly.
- Deglaze with the pizza tomatoes, 100 ml of water and the cream. Bring to the boil and cook over medium heat for about 5 minutes. Season to taste with salt, pepper, sugar and oregano.
- Pour the sauce over the meatballs and sprinkle with the cheese. Baked in the oven for about 30 minutes.
- We always eat herbal baguette with it, but noodles or rice are sure to go well too.
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