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Hunter-style meatballs
Description
If you're looking for a recipe that's easy to prepare the day before, look no further! I like to prepare it the day before or in the morning, which leaves me time for my boys in the afternoon. Ideal for weekday evenings when homework is piling up, or for busy weekends between shopping and trying on trainers. A real comfort food, generous, practical... and tasty.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Soak the bread in water, then squeeze out the excess liquid.
2. Peel and finely chop the onions. Clean the mushrooms and slice the carrots.
3. Mix the wrung-out bread, minced beef, 1 egg, half the onions and the mustard. Season with salt and pepper and shape into 8 meatballs.
4. Heat the oil in a frying pan and fry the meatballs for 3 minutes on each side. Transfer to an ovenproof dish.
5. In the same pan, brown the lardons, add the mushrooms, carrots and remaining onions. Sprinkle with flour and mix well.
6. Pour in 250 ml water + milk. Stir well and cook for 5 minutes. Season to taste.
7. Pour over the meatballs. Sprinkle with grated cheese.
8. Bake at 175°C for 20 to 25 minutes.
9. Serve with rice, potatoes or bread.
THERMOMIX® METHOD.
