John Myers
Chanterelle Meatballs
The perfect chanterelle meatballs recipe with a picture and simple step-by-step instructions.
- 250 g Ground beef
- 250 g Frozen chanterelles
- 20 g Butter
- 3 Bacon slices in strips
- 1 size Diced onion
- 1 teaspoon Salt
- 0,5 teaspoon Seasoned pepper
- 2 Pinches Chilli flakes
- 2 Eggs
- 3 tablespoon Breadcrumbs
- 1 Cuffs Chopped parsley
- 2 tablespoon Oil for frying
- Fry the frozen chanterelles in a pan with butter and bacon until they are thawed, then add the onion cubes and allow to translate. Take the pan off the stove and let the contents cool down; I chopped it a little smaller with a large knife.
- Place the minced beef in a bowl, add the mushroom and onion mixture and all the other ingredients and mix into a smooth minced dough. Let the dough rest for about 20 minutes. Preheat the oven to 140 degrees using a suitable pan.
- Shape the minced dough into 6 meatballs and fry them on both sides in the heated oil. Then transfer to the oven pan for a mild post-cooking.
- Now is the time to make the side dishes. For me, the jacket potatoes were sprinkled with freshly chopped parsley and a quick leek vegetable. The chanterelle meatballs were a special treat that I can highly recommend.
Facebook Comments