Veal Meatballs with Mushrooms

Rating: 3.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Divide the roasted knuckle of pork into oblong pieces (about 120-150 g each), remove the skin and coarse tendons. Season the meat with salt, a little pepper and vegeta and wrap it with thinly sliced streaky bacon. Attach the bacon with toothpicks. Heat a little bit of oil in a frying pan, brown the pieces of meat all around. As soon as they are nicely browned, put them into the oven preheated to 180 °C and roast them for about 1 hour, occasionally baste them with their own juices. In the meantime, clean the mushrooms and cut them into slices. Peel and chop the shallots. Heat oil in a frying pan, add shallots and sauté until translucent. Add mushrooms, season with salt, pepper and vegeta. Steam for a few minutes until soft, the mushrooms should remain crunchy.

Add cream, bring to boil once. Arrange mushrooms and veal on plates. Serve with long-grain rice (e.g. mixed long-grain and basmati) and Vogerl salad (marinated with walnut oil and balsamic vinegar).

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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