Pasta with chanterelles and meatballs

Ingredients for 3 servings:

• 250 g minced beef
• ½ roll, stale
• 1 small egg(s)
• 1 small onion(s)
• n. B. Salt
• n. B. Pfeffer
• some thyme, fresh or shredded
• Oil for beard
• 200 g chanterelles, fresh
• 1 small onion(s)
• 200 ml cream
• 2 tbsp crème fraîche, or sour cream
• n. B. Oil, for beard
• some water, cooking water from the pasta
• some salt
• some pepper or lemon pepper
• e.g. thyme, fresh or shredded
• 250 g pasta, possibly more

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Clean the chanterelles and divide any larger ones. Finely dice the onions for the mince and sauce. While the meatballs and sauce are being prepared, cook the pasta in salted water according to the package instructions. Soak the bread roll in warm water, squeeze out any excess moisture, and knead it with the remaining ingredients to form a meatball dough. With moistened hands, form meatballs no larger than walnuts and fry them in a little hot oil. Remove from the pan and drain on kitchen paper. The meatballs don’t need to be cooked thoroughly; they’ll cook better later. If necessary, heat a little more oil in the pan and fry the chanterelles and onions until crisp. Pour in the cream, stir in the crème fraîche, and a little of the pasta water, season, add the meatballs, and let simmer slightly. Divide the pasta between plates and top with the meatballs and mushroom sauce. Serve with a green salad, such as lamb’s lettuce with a fruity vinaigrette.