350 g minced meat (half pork, half beef)
1 egg
1 bunch flat-leaf parsley
130 g fresh spinach
1 shallot
½ tbsp creamed horseradish
(3 tbsp) sesame seeds

4 small cos lettuce hearts
400 g mixed wild mushrooms
1 small white onion
2 tbsp mild white wine vinegar
5 tbsp cold-pressed rapeseed oil
sea salt
black pepper

cooking string

Wash the spinach and parsley thoroughly and remove the stems. Place the leaves in boiling water for 5 seconds and then chill immediately in iced water. Pour through a sieve and drain thoroughly. Place in a bowl and add the horseradish and finely chopped shallot, and season with salt to taste. Form 12 small balls and place them in the freezer for 10 minutes.

Season the mince with salt and pepper, add the egg and knead well. Take some of the mince in your hand and flatten. Place one spinach-parsley portion into the centre, fold the mince over and roll it gently in your hands to form a ball. Toss all 12 meatballs in the sesame seeds.

Set out 4 x A3 SAGA Cooking Papers. Clean the lettuces and remove the stems. Cut into large strips and arrange in the centre of each paper. Peel the onion and cut into thin slices. Clean and quarter the mushrooms. Mix with the onion, white wine vinegar, rapeseed oil and season to taste. Spread over the lettuce and place the meatballs on top. Make a SAGA pouch and tie securely with cooking string.

Fill two large saucepans with about 3-4 cm of water. Once the water is boiling, place two pouches into each saucepan for about 12-15 minutes.

Serve in the pouches with farmhouse bread or rye-bread rolls.

TOP TIP: The juices of the mushrooms and meatballs combined with the vinegar and rapeseed oil make an excellent vinaigrette.