Mushroom and meatball pan

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 3 shallots
• 1 garlic clove(s)
• ½ bunch parsley, finely chopped
• 1 egg(s)
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ½ tsp allspice, finely ground
• Salt
• 500 g mushrooms, white or brown, small
• 1 large onion(s), finely diced
• 3 garlic cloves, cleaned and finely diced, approx. 15 g
• 150 ml meat broth or vegetable broth, unsalted
• 1 tbsp, crushed paprika powder, sweet
• Salt and pepper, white, finely ground
• ½ bunch parsley, finely chopped
• some clarified butter for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a rustic, simple dish and quick to prepare

For the mince mixture, clean the shallots and garlic clove and finely dice. Wash the entire bunch of parsley, shake dry, pluck the leaves from the stalks, and finely chop. For the meatballs, mix half of the chopped parsley with the other ingredients and knead into a dough. Add salt if desired, and let it swell, covered, for 10 minutes. Then form the mixture into small balls. Place these in a greased pan, swirling several times until evenly browned. Remove, drain the fat on kitchen paper, and cover to keep warm. Fry the small cleaned mushrooms in the frying fat, swirling several times, stir in the prepared onion and garlic cubes with paprika, and sweat until lightly browned. Deglaze everything with the stock and season with salt and pepper. Add the meatballs back in and simmer gently, covered, for another 10 minutes. Stir in the remaining chopped parsley before serving.