Baked meatballs with mushroom and white wine filling

Ingredients for 4 servings:

• 8 large meatballs, as flat as possible from the refrigerated shelf
• 15 small mushrooms
• 100 ml cream or milk
• 2 small onions
• 2 cloves garlic
• 2 tbsp vegetable broth, instant
• n. B. Cheese for topping
• 1 jar white wine, dry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onions, garlic, and mushrooms and fry until crispy. Remove the core from the meatballs with a spoon, forming “meatball shells.” Chop the contents into small pieces and add them to the pan with the onions. Thicken the cream, broth, and wine with a little flour and add to the pan. Season with salt and pepper and let simmer for a short time. In the meantime, place the meatball shells in a casserole dish and fill with the contents of the pan. Sprinkle with grated cheese and bake in the oven at 200°C (convection oven) for about 10 minutes. This is best served with potatoes. If there are any leftovers in the pan, you can rinse them with hot broth and use them as a “sauce.”