Oven meatballs with mushroom cream sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 eggs
• 1 onion(s)
• 2 tsp mustard
• 1 tbsp, heaped ketchup
• 4 tbsp breadcrumbs
• some Maggi
• 500 g mushrooms
• 400 ml cream or Cremefine
• 2 tsp vegetable broth
• 2 tbsp herb cream cheese
• 3 spring onions
• some oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean, trim, and slice the mushrooms. Clean, wash, and slice the spring onions. Peel and finely dice the onion. Knead the minced meat, onion, eggs, breadcrumbs, ketchup, and mustard into a smooth dough. Season the mixture with salt, pepper, and Maggi. Form the dough into 5-7 meatballs. Heat oil in a pan and fry the meatballs for about 5 minutes, turning once. Remove the meatballs and place them in a casserole dish. Fry the mushrooms in the hot cooking fat for about 3 minutes. Deglaze with cream, season with salt, pepper, and vegetable stock powder, and stir in the cream cheese. Add the mushroom cream to the meatballs and sprinkle with the spring onions. Bake the meatballs in a preheated oven at 200°C (fan oven) for about 20 minutes.