Hearty meatballs

Preparation

1. To prepare, dice the onion very finely or alternatively chop it in a food chopper. Clean the spring onions and cut into thin rings. Also crumble the white bread or use a food chopper to produce fine breadcrumbs.
    
2. Then heat 2 tsp of oil in a non-stick pan (diameter: 20 cm) and sweat the onions in it until translucent. Add 150 ml of milk and boil. Mix the white breadcrumbs with the milk and onion mixture to form a homogeneous mixture and leave to cool.
    
3. Then mix the tatar thoroughly with the rosehip preserve, 3 tsp of hoisin paste, 3 tbsp of the spring onion rings, the sweet chilli sauce, the egg, salt, pepper and the white mixture mass and shape into small balls.
    
4. Heat oil in a non-stick pan, fry the meatballs on all sides, remove and keep warm.
    
5. Deglaze the pan with the stock and reduce for a short time. Then stir the remaining hoisin paste into the stock and leave to simmer gently for 10 minutes.
    
6. Meanwhile, melt the butter in a small pan but do not let it brown. Stir in the flour and boil everything for a short time.
    
7. Then stir the roux into the sauce to bind it and boil again for a short time.
    
8. Shortly before serving, add the still warm meatballs to the sauce and serve garnished with the remaining spring onion rings.
   
   A recipe idea from Rebekka - Foodblog kaleidoscopic.kitchen