Chopping pan
- 1 onion
- 400 g mixed minced meat
- 1 egg
- 2 EL breadcrumbs
- 1-2 TL medium hot mustard
- Salt
- Pepper
- 2-3 EL Oil
- 1 pack (550 g) frozen Romanesco mix
- 300 ml Vegetable stock (instant)
- 100 g whipped cream
- Parsley
25 minutes
le icht
- 1.
- Peel the onion, dice finely. Mix the mince, egg, onion, breadcrumbs and mustard together. Season with salt and pepper and shape into small balls. Heat oil in a large pan. Fry the meatballs in it until golden brown. Add the frozen vegetables. Deglaze with broth and simmer for about 8 minutes. Season to taste with salt and pepper. Stir in the cream to refine. Serve garnished with parsley
1 person approx:
- 480 kcal
- 2010 kJ
- 26 g protein
- 35 g fat
- 13 g carbohydrates
Do you want a website?
Leave A Comment