Mushroom meatballs

Ingredients for 4 servings:

• 200 g mushrooms, cleaned and diced
• 4 rolls, from the day before, diced
• 150 ml milk
• 1 onion(s), finely chopped
• 1 garlic clove(s), crushed
• 2 tbsp butter
• 4 eggs
• 1 tsp oregano
• 1 tsp thyme
• salt and pepper
• 1 tsp sweet paprika powder
• 100 g breadcrumbs
• 4 tbsp flour
• 100 ml rapeseed oil

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

vegetarian

Place the bread cubes in a bowl. Bring the milk to a boil, pour over the bread, and let it simmer for about 15 minutes. Sauté the onion and garlic in the heated butter until translucent. Add the mushrooms and fry for about 5 minutes, allowing the liquid to evaporate. Let the mixture cool slightly and then add to the bread rolls. Add two eggs, spices, and herbs, and mix well. The mixture should be easy to shape. If it’s too soft, knead in a little more breadcrumbs and let it swell briefly. With wet hands, form small meatballs from the dough. Place the flour, remaining eggs, and breadcrumbs on plates and coat the meatballs in the flour. Heat the oil in a pan and fry the meatballs over medium heat for about 6-8 minutes, turning occasionally, until golden brown. Drain on kitchen paper. The meatballs also taste delicious cold.