Beans and Chanterelles Stir-fry with Meatballs
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans, reen fresh
- 300 g chanterelles, fresh
- 1 large onion (s)
- 3 clove (s) garlic
- 100 g tomato (s), dried, pickled in oil
- Salt and pepper, from the mill
- Thyme, rubbed
- chili
- 500 g minced meat, mixed
- 1 onion (s)
- 1 clove garlic
- 1 roll, from the day before
- 1 egg (s)
- salt and pepper
- Paprika powder
- Cayenne pepper
- 3 tablespoon flour, for turning
- Olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Soak the roll in water and squeeze it out. Process together with the minced meat, finely diced onion, crushed garlic, egg, salt, pepper and cayenne pepper to a minced meat dough.
- Shape the minced mass into balls, turn in flour, fry in olive oil until golden brown and keep warm.
- Wash, clean and cut the beans into pieces. Then cook in salted water for 10 minutes and quench in ice-cold water. Clean the mushrooms and, if necessary, cut in half or quarter. Cut the onion and the sun-dried tomatoes into strips, the garlic into small cubes.
- Heat some olive oil in a sufficiently large, non-stick pan, fry the onion and garlic until translucent, then add the mushrooms and toss them briefly. The mushrooms shouldn`t draw water, then they will stay firm to the bite and won`t lose their aroma. Then add the beans and tomato strips and toss briefly. Season with salt, pepper, thyme and chilli flakes. Finally, place the meatballs on the bean pan and serve.
- Potatoes like Sivi`s rosemary potatoes go well with it (see there), but instead of rosemary, seasoned with paprika, thyme and, if you like, with cayenne pepper.
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