Summary

Ingredients

• 3 rolls, stale
• Water for soaking
• 1 ½ kg minced meat
• 3 egg (s)
• salt and pepper
• oil for frying
• 3 cups cream
• 2 cups cream cheese
• 4 teaspoon broth, instant
• 4 onion (s), cut into thin rings

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Instructions

1. Prepare a meat dough from the soaked and squeezed rolls, the minced meat and the eggs. Season the mixture with salt and pepper and form meatballs. Put the raw meatballs in a baking dish or the Römertopf.
2. Now mix the cream, the processed cheese, the broth, pepper, salt and the onions cut into thin rings into a sauce, bring to the boil and then pour over the meatballs. Keep everything nice and cool and let it steep overnight.
3. The next day, put everything in the oven at 200 ° C and cook covered for 30 minutes. Then remove the cover (lid or foil) and cook for another 20 minutes.
4. Spaetzle or fresh baguette go well with this.