Summary

Ingredients

• 1 roll, stale
• 2 medium onion (s)
• 750 g minced meat, mixed
• 2 egg (s)
• 2 teaspoons mustard, medium hot
• salt and pepper
• 1 teaspoon paprika powder, noble sweet
• 750 g mushrooms
• 0.5 ½ bunch thyme
• 50 grams bacon
• 2 tablespoon flour
• 150 g whipped cream
• 1 tablespoon vegetable stock, instant
• 2 tablespoon cranberries, possibly

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Instructions

1. Soak the bun in cold water. Peel the onions, dice one finely. Knead the minced meat, squeezed bun, eggs, mustard, diced onion, salt, pepper and paprika powder. Shape 12 meatballs out of it.
2. Put in a large ovenproof dish or pan. Fry in the preheated oven (top / bottom heat: 200 degrees, convection: 175 degrees, gas: level 3) for 25 - 30 minutes.
3. Clean the mushrooms, wash them if necessary, cut them into slices. Wash and pluck thyme, except for something to garnish. Finely dice the remaining onion. Fry the bacon in a high pan without fat until crispy, remove. Fry the mushrooms vigorously in the hot bacon fat, turning. Fry the rest of the onion and thyme briefly. Add the bacon again.
4. Dust with flour and sauté briefly. Stir in 3/4 L water, cream and stock. Bring to the boil and simmer for about 5 minutes. Season the mushroom cream with salt and pepper. Pour around the meatballs and continue to simmer in the oven for about 20 minutes.
5. Serve everything. Garnish with cranberries and thyme. This goes well with spaetzle and mashed potatoes.