John Myers
Ingredients for 4 servings:
- 1 kg leek
- 500 g minced meat, mixed
- 250 g mushrooms
- 200 g cream cheese spread
- 200 g processed cheese, with herbs
- 150 g cream cheese with herbs
- 200 g whipped cream
- ¾ liter vegetable stock
- 0.1 liter of red wine
- 1 egg(s)
- 2 onions
- salt and pepper
- e.g. Paprika powder, sweet
- e.g. curry powder
- n. B. Nutmeg
- e.g. parsley
- 1 tsp tomato paste
- possibly mashed potato powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Mix the minced meat with salt, pepper, paprika, egg, tomato paste, and some finely diced onions to make a classic meatball mixture. With moistened hands, form small 10g balls with a diameter of about 3cm; this should make 40-50 balls. Brown the meatballs and the remaining onions in a stainless steel pot in oil until lightly browned. Quarter the mushrooms, slice the leek, and fry them with the onions. Add the vegetable stock. Stir in the cheeses and melt. Then add the cream and red wine and bring back to a boil. Adjust seasoning as needed. If the consistency isn’t thick enough, simply stir in mashed potato powder until the desired consistency is reached. Add a little grated nutmeg and garnish with fresh parsley. Serve with toasted white bread, a warmed herb baguette, or something similar, and a splash of red wine.
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