Betty Bossi 155028.01 Instrucciones Y Recetas página 14

EN
Meatballs with peas
Preparation: 30 min. | Makes approx. 24 meatballs
1 Onion
2 Garlic cloves
50 g Breadcrumbs
800 g Ground pork
1 Egg
1 Tsp. Salt
Pepper, to taste
½ Sprig of parsley
100 g Peas, thawed
Oil, for frying
200 ml Half-and-half cream sauce (cooking cream)
2 Tbsp. Coarse mustard
Salt and pepper, to taste
1. Peel the onion and garlic and finely chop up with the breadcrumbs.
Mix the ground meat, egg, onion, garlic and bread in a bowl and
season. Knead the mixture well until it becomes a compact mass.
2. Finely cut the parsley, roughly chop the peas and mix. Shape the
mixture and peas into balls using the Filled Meatball Maker Small (see
instructions p. 7).
3. Heat a little oil in a non-stick frying pan. Fry the meatballs from all
sides for approx. 8 min. Transfer the meatballs to a plate and set
aside. Mix the cooking cream with the mustard, pour into the frying
pan, bring to the boil and season to taste. Add the meatballs and
reheat them with the sauce for a few minutes.
Per piece: 95 kcal, F 6 g, Ch 3 g, P 7 g
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