Meatballs in mushroom cream sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 shallots, cleaned, finely diced
• 1 garlic clove(s), cleaned, finely diced
• 1 egg(s)
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled pepper, white
• ½ tsp allspice powder
• n. B. Salt
• 500 g mushrooms, cleaned and thinly sliced
• 150 g shallot(s), cleaned, finely diced
• 3 garlic cloves, cleaned, finely diced
• 1 tbsp, heaped paprika paste, mild, alternatively paprika powder, mild
• 1 tbsp, leveled tomato paste
• 50 ml soy sauce, dark, naturally brewed
• 400 ml vegetable broth or vegetable stock
• 150 ml whipped cream
• 1 tsp, levelled pepper, white
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Mix all of the prepared ingredients for the minced meat mixture and knead into a dough. Let it swell for about 10 minutes, then form the dough into small balls. Fry the balls all over in a greased pan until evenly browned. Remove from the pan and remove any excess fat with kitchen paper. Cover and keep warm. For the cream sauce, prepare the mushrooms, shallots, and garlic cloves as described. Fry these three ingredients in the hot frying fat, turning frequently. Stir in the paprika paste and tomato paste and sweat until the mixture begins to brown. Stir in the balls, broth, soy sauce, and pepper, and bring to a boil. Season to taste with salt. Cover the pot and simmer gently for about 10 minutes. Stir in the cream and bring everything back to a boil. Season with salt again if necessary before serving. Serve with spaetzle, noodles, or rice.