John Myers
Mustard Meatballs with Mushroom and Leek Vegetables
The perfect mustard meatballs with mushroom and leek vegetables recipe with a picture and simple step-by-step instructions.
- 1 Medium onion
- 300 gr Mixed minced meat
- 2 Tl Medium hot mustard
- 2 tbsp Breadcrumbs
- 1 Egg
- Salt, pepper, sweet paprika
- 1 tbsp Oil
- 1 Large stick of leek
- 200 gr Mushrooms
- 2 tsp Flour
- 100 ml Cream
- 1 tsp Vegetable broth
- 125 ml Milk
- Peel and dice the onions. Knead with the minced meat, mustard, breadcrumbs, egg, salt, pepper and paprika. Shape 3 flat meatballs.
- Fry in hot oil for about 5 minutes on each side. Clean and wash the leek and mushrooms. Cut the leek into rings, halve the mushrooms. Take meatballs out of the pan and keep warm.
- Fry the leeks and mushrooms in the roasting fat. Dust with flour and sauté briefly. Stir in 38 liters of water, cream and stock, bring to the boil and simmer for about 5 minutes. To taste.
- With mashed potatoes.
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