Meatballs with spinach and champignon sauce

Delicious autumn menu for cold still darker days.

Preparation time 45 minutes


  • 500 g minced beef
  • 200 g fresh spinach
  • 250 g fresh champignons
  • 2 little onions, shredded
  • 4-5 cloves of garlic, pressed
  • 200 ml sour cream
  • 2 eggs
  • 2 tbsp ketchup
  • 2 tbsp mustard
  • 4-6 tbsp breadcrumbs
  • pinch of nutmeg
  • salt & pepper


Chop the spinach a bit and put it in the bowl. Add the meat, eggs mustard, ketchup and breadcrumbs and season everything with salt and pepper. Mix everything well together.

Shape the batter into medium balls and set them aside. Heat the oil in the pan and fry the balls from all sides. Take them after baking the pan and keep them warm. Now fry the onions and garlic in the pan till translucent. Add the mushrooms. Bake until the mushrooms become soft and add the cream. season everything with pepper and salt. Finally add the balls in the sauce and let everything warm up well together.

Serve with fried fries or boiled rice and a glass of white beer.


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