Ingredients for 2 -3 people:
For the meatballs:
¤ 300g mushrooms
¤ 1 clove garlic, crushed fresh thyme (a few sprigs)
¤ 1 egg and 1 egg yolk
¤ 100g of bread crumbs from the previous day
¤ 30g freshly grated Parmesan cheese
¤ salt
For the cream sauce and leeks:
¤ 2 leeks
¤ Freshly ground white pepper
¤ Freshly grated nutmeg
¤ 100g of fresh cream
¤ 2 tablespoons lemon juice
¤ 100g of Roquefort
¤ 1 bunch of chives
Per person:
¤ 430 Calories
¤ Protein 21g
¤ 30g of fat
¤ 20g carbohydrates
¤ 7g fiber
Preparation time: 1 1 / 4
How to make the recipe:
Wash the mushrooms and chop them very small. Chop the garlic. Wash the thyme and strip the leaves from the stem.
Mix the mushrooms with the garlic, thyme, cheese, egg, egg yolk, bread, season with salt, pepper and nutmeg. Form the dough meatballs the size of a walnut.
Clean and wash the leeks and cut into thin rings. In a bowl reflactaria, combine leeks with fresh cream and lemon juice. Add salt and pepper and place the meatballs on top.
Remove the crust with Roquefort, cut into thin slices and cover with the meatballs. Bake (middle) and bake 30 minutes at 170 ° C until meatballs are well browned. Shortly before the end of cooking time, chop the chives and sprinkle meatballs. Served with boiled potatoes with skin.
Note: You can also serve the meatballs alone but for this we must roll in flour and fry them before step # 3
If you get smaller can be used for buffer or snacks.