Hunter-style meatballs

Ingredients for 4 servings:

• 600 g minced meat, mixed
• 4 tbsp breadcrumbs
• 1 egg(s)
• 2 onions
• 1 garlic clove(s)
• 1 tsp mustard, hot
• 8 slices of bacon
• 1 red bell pepper(s)
• 250 g mushrooms
• 200 ml meat broth
• 1 tsp tomato paste
• Salt and pepper from the mill
• Cayenne pepper
• Paprika powder
• Oil for frying
• n. B. cornstarch for binding

Instructions

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

in a mushroom and paprika sauce. Wrapped in bacon, they become especially hearty.

First, dice an onion and garlic clove and sauté in a little oil. Let cool. Then, combine the ground beef, sautéed onion, egg, mustard, breadcrumbs, salt, and pepper to make a mince mixture. Form 8 meatballs and wrap in bacon. Cut the second onion into half-moons, quarter the mushrooms if desired, and slice the bell peppers. Heat the oil in a pan and fry the meatballs until nicely browned on all sides. Remove from the pan and set aside. Then, sauté the onions, mushrooms, and bell pepper strips in the frying fat. Add the tomato paste and sauté. Deglaze everything with the meat broth and sauté for about 5 minutes. Season with cayenne pepper and paprika. If necessary, thicken with a little cornstarch if it’s too runny. Place the meatballs back on top of the vegetables and heat through. Pasta goes perfectly with this dish.