Mushroom And Bacon Meatballs - cooking recipe

Ingredients

1 lb potatoes, peeled
1 lb parsley root (or celeriac), peeled
2/3 cup milk + 2 tbsp
1 tbsp butter
None None nutmeg, to taste
2 tbsp oil
1/2 lb mushrooms, cut into small cubes
1 None onion, peeled and finely diced
3 slices bread, soaked in cold water then excess water squeezed out
2 oz pickles, finely diced
1 lb ground beef
1 None egg
12 slices bacon
1/2 cup red wine
3/4 cup vegetable stock
1 tsp cornstarch, mixed with a little water to make a slurry
2 tbsp creme fraiche (or sour cream)
None None lemon juice, to taste
1/4 lb butter or bibb lettuce

Preparation

Cook the potatoes and parsley root (or celeriac, if using) in boiling salted water for about 20 mins until soft. Drain then return to the pot, add 2/3 cup milk and butter, heat and mash. Add nutmeg, season to taste and keep warm.
Meanwhile, heat 1 tbsp oil in a frying pan and cook the mushrooms and onions for 4 mins. Remove from the heat, add the bread, pickles, ground beef and egg. Season to taste and form into 12 meatballs. Wrap each meatball with a slice of bacon. Heat 1 tbsp of oil in a pan and saute the meatballs over medium heat for 10 mins, turning as necessary. Remove the meatballs and set aside. Deglaze the pan with red wine and stock then simmer for 5 mins. Add the cornstarch slurry and simmer for 1 min. Season to taste.
To finish, mix the creme fraiche (or sour cream, if using) with 2 tbsp milk until smooth, season and add lemon juice, to taste. Toss with the lettuce and serve with the meatballs, mashed potatoes and sauce.