Summary

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

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Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. Pour the sauce over the meatballs and sprinkle with the cheese. Baked in the oven for about 30 minutes.
7. We always eat herbal baguette with it, but noodles or rice are sure to go well too.