Hedgehogs with Dijon mustard

Hedgehog meatballs can be made slightly spicy by adding Dijon mustard to the sauce. Dijon mustard is named after the city of Dijon in Burgundy where it originated. The first mention of it was recorded in the chronicles of the 13th century. The main components of this seasoning: black and brown mustard seeds, white wine or wine vinegar. Dijon mustard is distinguished from classic mustard by its light yellow color, mild taste and pleasant smell of mustard essential oil and wine notes.

1. Calories
   268,97 kcal
2. Protein
   11,24 gram
3. Fat
   22,08 gram
4. Carbohydrates
   7,01 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Minced pork and beef
   500 g
2. Onions

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   1 piece = 80 g
3. Rice

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   0.25 cup = 45 g
4. Hop-sunels

   ---

   
   1 tbsp. l. = 10 g
5. Salt

   ---

   
   1 tsp. = 7 g
6. Sunflower oil refined

   ---

   
   2 tbsp. l. = 34 g
7. Sour cream

   ---

   
   3 tbsp. l. = 75 g
8. Dijon mustard

   ---

   
   1.5 tbsp. l. = 37.5 g
9. Tomato paste

   ---

   
   1.5 tbsp. l. = 45 g
10. Parsley

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    1 sprig = 2 g

Steps:

1. 
   Peel the onion and chop finely. Rinse the rice and boil until half cooked. To serve, rinse and dry the parsley. Prepare a frying pan with high sides.
2. 
   Prepare the minced meat and form into hedgehogs. Mix minced meat, rice, onions, suneli hops and salt in a bowl. Stir and form meat balls.
3. 
   Prepare the gravy. Combine sour cream, tomato paste, Dijon mustard and salt in a bowl and mix thoroughly.
4. 
   Bring the hedgehogs to readiness. Pour oil into a deep frying pan and heat it. Place the hedgehogs and fry on both sides for 15 minutes. Then pour in the gravy and simmer covered over low heat for another 20-30 minutes. If during this time the liquid has evaporated, add some water to the pan.
5. 
   Place the stewed hedgehogs along with the gravy in a bowl and garnish with a sprig of parsley.