Illes Mushroom Meatballs with Macaroni
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g tartare or round beef
- 250 g mushrooms or other mushrooms, sliced
- 2 onion (s), diced
- 1 clove garlic
- 1 egg (s)
- 2 tablespoon cheese, grated, low in fat
- 0.5 teaspoon ½ mustard
- 0.5 teaspoon ½ tomato paste
- 0.5 teaspoon ½ caraway powder
- Salt and pepper from the mill
- 1 teaspoon stock, grained
- 100 ml buttermilk or milk
- Chilli powder
- Seasoned Salt
- breadcrumbs
- Tomato paste
- 200 g macaroni
- possibly oil
- sour cream or cream cheese (0.2%)
Print Recipe
Pin Recipe Instructions
- Chop the tartare and 100 g mushrooms together with all of the following ingredients in the Quick-Chef or another food processor: 1 onion, clove of garlic, egg (2 p.), Grated cheese, some breadcrumbs (to thicken the mixture so that the mixture does not become too soft), salt and pepper from the mill, mustard and tomato paste, caraway powder (important, brings out the mushroom flavor more strongly), chili powder and herbal salt to taste.
- Shape it into small balls and fry them fat-free if possible. Add a little oil if necessary!
- For the sauce, fry 1 onion and the remaining 150 g of the sliced mushrooms in the meatballs, deglaze with buttermilk or milk (1 P.), bring to the boil, stir in the granulated stock and simmer briefly. Season to taste with salt and pepper, add a little tomato paste and thicken with a little sour cream or the low-fat cream cheese.
- Cook the macaroni al dente and serve the mushroom balls with the sauce.
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