Summary

Ingredients

For the meatballs:

• 1 kg minced meat, mixed
• 200 g breadcrumbs
• 1 egg (s)
• 1 tablespoon cream (remove from the cream for the sauce)
• 1 bunch parsley, chopped
• 2 onion (s), diced
• salt and pepper
• pimento
• Fat for frying

For the sauce:

• 125 ml red wine
• 1 liter meat broth
• 30 g porcini mushrooms, dried or other dried mushrooms
• 400 ml water, hot
• 3 tablespoon cranberry jam
• 2 onion (s), finely diced
• 300 ml cream (remove 1 tablespoon for the meatballs)
• 1 teaspoon soy sauce
• Cornstarch for binding

For the potatoes:

• g 1,500 potatoes, floury boilin
• 1 clove garlic
• some bay leaf
• salt and pepper
• nutmeg
• some lemon zest, organic
• 100 g butter
• 400 ml milk

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Instructions

1. Soak the mushrooms in approx. 400 ml of hot water. Put aside.
2. Prepare a homogeneous batter from minced meat, breadcrumbs, egg and cream with salt, pepper and allspice. Sweat the onion cubes and parsley in a little fat, allow to cool slightly and mix with the minced meat batter. Let it steep for about 30 minutes.
3. Peel the potatoes and cook them with salt, pepper, a little bay leaf - I always use the lower leaf base, the cut garlic clove and a little lemon zest. Pouring off. Put the butter in the potato pot, pour in the milk and mash everything to a puree.
4. Now form small balls out of the minced meat and fry them on a medium heat. Keep warm in the oven at approx. 80 ° C.
5. Remove the soaked porcini mushrooms from the liquid, squeeze out and cut into small pieces. Drain the mushroom stock through a sieve and set aside. Sauté the mushrooms together with the two finely diced onions in the ball pan and deglaze with wine.
6. Loosen the roasting set and let the wine reduce significantly. Pour in the broth and the mushroom stock. Reduce strongly by approx. 30 minutes, to approx. 1/3.
7. Add the cranberry jam and soy sauce. Season with salt, pepper and allspice. Bring to the boil again. Add the cream and possibly thicken the sauce with starch.
8. Season again to taste, now add the balls to the sauce and let them steep briefly.
9. The dish is traditionally eaten with potatoes, cranberries and cucumber salad. I prefer mashed potatoes.