John Myers
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Meatballs Wrapped in Bacon with Slightly Different Hunter Sauce
The perfect meatballs wrapped in bacon with slightly different hunter sauce recipe with a picture and simple step-by-step instructions.
meatballs
- 600 g Ground beef
- 1 Onion and clove of garlic
- 1 Egg
- 2 tbsp Breadcrumbs
- 1 tbsp Mustard
- Salt, pepper from the mill
- Sweet paprika
- 8 Bacon slices
- 1 tbsp Olive oil
Hunter sauce
- 350 g Mushrooms brown
- 250 g Red pointed peppers
- 1 Onion
- 1 tbsp Tomato paste
- 1 tbsp Flour
- 100 ml Rama Cremefine 7%
- Beef broth instant
- Oil
- Peel and finely dice the onion and garlic. Knead the minced meat, onions, garlic, breadcrumbs, egg and mustard, season with salt, paprika and pepper. Shape the mince into 8 meatballs and wrap each one with 1 slice of bacon. Heat the olive oil in a large pan and fry the meatballs for about 10 minutes while turning. Take the meatballs out of the pan and keep them warm in the preheated oven at 100 ° C. Drain the fat from the pan. Pour 300 ml of water into the pan, bring to the boil and dissolve the roasting matter. Pour the roasting material through a fine sieve, collect the stock.
- For the hunter sauce, clean, trim and halve the mushrooms. Clean, wash, halve and cut the peppers into strips. Cut the onion into thin strips. Heat 2 tablespoons of oil in the pan. Fry the mushrooms, bell peppers and the rest of the onions for about 5 minutes while turning. Stir in tomato paste. Dust with flour, deglaze with stock, bring to the boil and simmer for approx. 4 minutes. Stir in the cream fine. Season to taste with broth
- French fries, fried potato noodles or gnocchis, or potato wedges from the oven taste great with it
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