Meatballs By Forest Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg minced meat, mixed
- 2 large onions
- 200 g bacon, diced
- 2 bunches parsley
- 1 can mushrooms or chanterelles
- 2 egg (s)
- 1 roll, stale or breadcrumbs
- salt and pepper
- Paprika powder
- mustard
Print Recipe
Pin Recipe Instructions
- For the meatballs leave out the bacon cubes in the pan (depending on how fat the bacon cubes are, possibly pour off some of the fat from the pan) then add the diced onions and fry them. Then add the chopped parsley and the diced mushrooms and cook everything over a low heat for about 5 minutes. Set aside and let cool down a bit.
- In the meantime add the eggs and the soaked and well squeezed bread roll to the minced meat. Add the cooled mixture, season with salt, pepper, paprika and mustard and mix everything well.
- Form meatballs from the meat dough, fry them slowly until they are brown and keep them warm in the oven. When the last meatballs are in the oven, add ¼ liter of water to the pan, loosen the roasting mixture and season the sauce with salt, pepper and possibly mustard.
- Serve with boiled potatoes and green salad.
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