Frankenburger Bratknoedel with Creamy Mushroom Sauce

Method

1. In a bowl, mix ground beef, bread crumbs, chopped onion, minced garlic, salt, and pepper.
2. Form the mixture into meatballs and fry until golden brown.
3. In a separate pan, sauté mushrooms in butter until tender.
4. Stir in cream of mushroom soup and simmer for 5 minutes.
5. Serve the meatballs with the creamy mushroom sauce.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.