Meatballs in sauce Jägerart

Name: Meatballs in sauce Jägerart
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 500 g mixed minced meat; 2-3 TABLESPOONS Breadcrumbs; 1 Egg; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Onion spice; 400 g Mushrooms; 2-3 TABLESPOONS Oil; 2 Tomatoes; 1 Bag of onion soup; 75 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
500 g mixed minced meat
2-3 TABLESPOONS Breadcrumbs
1 Egg
7-10 Tbsp Cayenne pepper
7-10 Tbsp Onion spice
400 g Mushrooms
2-3 TABLESPOONS Oil
2 Tomatoes
1 Bag of onion soup
75 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Put rice in boiling salted water. Let it swell for about 20 minutes at medium heat. Meanwhile mix minced meat, breadcrumbs and egg. Season to taste with salt, cayenne pepper and onion spice. Form small meatballs from it.
2
Clean, wash and dry the mushrooms. Heat the oil in a high frying pan. Fry the meatballs for about 5 minutes, turning them over. Add the mushrooms and fry for another 5 minutes. Wash, quarter and seed the tomatoes. Cut the fruit flesh into pieces. Deglaze balls and mushrooms with 800 ml water, bring to the boil. Stir in onion soup powder. Add tomatoes. Let simmer for about 10 minutes.
3
Deglaze balls and mushrooms with 800 ml water, bring to the boil. Stir in onion soup powder. Add tomatoes. Let simmer for about 10 minutes. Refine with cream. Season again with salt and cayenne pepper. Serve sprinkled with parsley and garnished