Meatballs in parsley sauce

Ingredients for 3 servings:

• 500 g minced pork or mixed
• 1 egg(s)
• 1 stale roll
• salt and pepper
• 1 small onion(s), diced
• some oil
• 1 bunch of root vegetables, or some soup vegetables, chopped
• 1 bunch of parsley
• 1 bay leaf
• 40 g flour
• 40 g butter
• 1 tsp mustard, medium hot
• possibly Maggi

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Pour hot water over the bread rolls and, when soft, squeeze the water well. Sauté half an onion in a little oil and add to the minced meat. Season the minced meat with salt and pepper, add the egg and mustard. Mix everything well and form into medium-sized dumplings. Heat a pot with water and root vegetables or soup vegetables, add a little Maggi and season with salt. When the water boils, add the dumplings and bring to the boil, then reduce the heat to medium and let the dumplings simmer for 15-20 minutes. Remove the dumplings from the stock and keep warm. For the parsley sauce, melt the butter, add the flour and mix well with a whisk. Then gradually add the stock, stirring constantly, and let it simmer for a few minutes. The sauce shouldn’t get too thin; you can always add more. Remove the sauce from the heat and season with chopped parsley, salt, and pepper if desired, then return the dumplings to the pan. Serve with rice or potatoes.