Meatballs with Porcini Sauce

Ingredients:

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Serves 3 - 674 cal per serving
Prep-time: 30 min. - Total-time: 60 min.

Rinse the dried porcini (also known as ceb or boletus) and soak in 1/8 liter / 1/2 cup lukewarm water. Pre-heat the oven to 435 F. Grind of the crust from a hard roll (use one from the previous day, not a freshly baked) and soak the roll in a little bit of water. Dice 1/2 onion and combine with ground beef, ground pork, egg and the squeezed out roll. Season with pepper and salt and shape into small meatballs. In a pan heat the shortening and fry the meatballs. Put the fried meatballs in a oven proof stewpot. Dice 1 onion and stew until golden using the pan with the drippings from frying the meatballs. Add the porcini including the water and cast on the red wine. Cover and let simmer for about 10 minutes. Stir in the creme fraiche and let reduce uncovered for another 10 minutes. Season with pepper and salt and add the sauce to the meatballs. Peel the cucumber and dice. Heat 10 g / 1/3 oz of shortening and fry the diced cucumber until glassy. Season with pepper, salt and dill weed. Add the cucumbers to the meatballs in the stewpot and slightly mix together. Put in the oven for 15 minutes until heated through. Serve with rice.