Stuffed Meatballs on Mushroom-Leek Vegetables

(approx. 45 min.) Chop the chives and parsley. Clean tomatoes and cut in half. Peel garlic clove and press finely. Peel and finely dice onion. Cut feta cheese into coarse cubes. Mushrooms, rub mushrooms well with kitchen paper and cut into quarters. Cut leek into slices, rinse well and drain.

To the mince grate a little lemon peel, add the chives, parsley, egg, onions and garlic, season with paprika, salt and pepper, add the toasted sesame seeds and mix well. Form small balls from the quantity, press in feta cubes, coat well and put in bubbling vegetable soup form, bring to boil briefly and cook until done. Drain the balls on kitchen paper, then fry them in hot olive oil on all sides.

Fry leek in hot olive oil*, add mushrooms, pour in veal stock, add tomatoes, refine with whipped cream, season with salt and pepper, arrange as a bed in deep plates, place balls on top, garnish with chervil all around.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: It is best to use fresh herbs for a particularly good aroma!

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