Directions
- 1Combine the ground meat, softened bread roll, chopped onion, mustard, grated garlic, meat seasoning, egg, and chopped parsley in a bowl.
- 2Knead everything well.
- 3Shape the mixture into small meatballs.
- 4Heat some olive oil in a pan.
- 5Dust the meatballs with flour.
- 6Fry the meatballs in the hot oil until browned on all sides.
- 7Remove meatballs from the pan.
- 8Cut the onion into rings and the champignons into slices.
- 9Add butter to the pan, then sauté the onion rings and mushrooms until golden brown.
- 10Add the dried porcini mushrooms.
- 11Deglaze with a splash of white wine.
- 12Add 200ml of water.
- 13Add 200ml of whipping cream.
- 14Put the meatballs back into the sauce.
- 15Cover the pan and simmer for about 15 to 20 minutes.
- 16Serve the Bratklopse with mashed potatoes, forming a well in the mashed potatoes for the meatballs.
- 17Garnish with a little parsley.
Ingredients
- 600 grams mixed ground meat
- 0.5 softened bread roll
- 1 finely chopped onion
- 1 teaspoon coarse mustard
- 0.5 grated clove garlic
- to taste classic ground meat seasoning
- 1 egg
- a bit chopped parsley
- some olive oil
- for dusting flour
- onion rings
- 8 champignons
- 3 dried porcini mushrooms
- a splash white wine
- 200 milliliters water
- 200 milliliters whipping cream
- small knob butter
Equipment
bowlpanspoonknifegrater
Tips
- Serve with mashed potatoes.
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