Meatballs – Hunter's Pot

Ingredients for 6 servings:

• 1 kg minced pork
• 2 onions, finely chopped
• 500 g mushrooms, brown, cleaned and quartered
• 500 g sweet cream
• 100 g breadcrumbs
• 1 bunch parsley, chopped
• 1 dash of food coloring (caramel), if necessary
• 1 pinch(s) of salt and pepper
• 1 shot of red wine
• 1 tsp vegetable broth, if desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the minced meat with a quarter of the chopped onion, the breadcrumbs, and a little salt and pepper, then form into small balls (the size of a hazelnut). Fry the balls in a large, deep pan. When the balls are lightly browned on all sides, add the quartered mushrooms and the remaining onions. Once the onions are translucent, deglaze with a splash of red wine (approx. 100 ml). Let the liquid reduce briefly, then stir in the cream, reducing the heat slightly. Add salt, pepper, and the chopped parsley. Season to taste and add vegetable stock if desired. If you like, you can add a little caramel coloring to give them a nice dark color, but this will have no effect on the flavor. Fusilli or spirelli go wonderfully with this!