Krauti's hunter's meatballs

Ingredients for 4 servings:

• 500 g minced meat, half and half
• 1 egg(s), size XL
• 75 g breadcrumbs
• 1 tbsp tomato paste
• 1 tbsp mustard
• 1 tbsp soy sauce
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely chopped
• salt and pepper
• Paprika powder
• Clarified butter
• some butter
• 500 g mushrooms, brown, halved and sliced
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely chopped
• 50 ml broth
• 1 tbsp tomato paste
• 50 ml sherry
• 200 ml Cremefine
• Herbs of Provence
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Make a smooth meatball dough from the above ingredients. Form 4 large meatballs, roll in a little breadcrumbs, and fry in clarified butter until lightly browned. Remove from the pan and set aside. Fry the shallot, diced garlic, and mushrooms one after the other in a little butter until the resulting liquid has almost evaporated. Add the tomato paste and fry briefly. Add all the liquid ingredients except the Cremefine and bring to a boil. Season and add the meatballs again. Cover and simmer over low heat for about 10 minutes. Then add the Cremefine and season again to taste. Serve with spaetzle.