Spiced meatballs with onions and mushrooms

Preheat the oven to 200 degrees (do not use the grill setting).

Unfold the roasting steam bag. Note, the clip is folded in the roasting bag. Remove the sticker from the bag.

Cut the onion coarsely and the mushrooms in quarters (if they are large, possibly in 8 pieces).

Put the vegetables in the bag and add half of the spice mix.

Mix the rest of the herbs with the minced meat and the egg. Knead this well.

Form 4 equal meatballs and place them on the vegetables.

Close the bag well with the clip (6-8 cm from the opening), only use the supplied clip. Make sure there is still some space in the bag.

Place the roasting bag in the oven dish according to the instructions on the packaging.

Place the baking dish on the bottom rack in the oven and roast steam cook the meatballs in 35 minutes.

Note: the roasting bag swells in the oven. Check regularly that the roasting bag does not touch the walls of the oven or the heating element.

Carefully remove the baking dish from the oven (note that it is hot!).

Prick a hole in the bag to release the hot air (note, the steam is very hot!). Cut the bag just under the clip while you hold it with an oven glove.