Meatballs in carrot sauce with peas and mushrooms

Ingredients for 4 servings:

• 500 g minced meat
• 50 g breadcrumbs
• 1 bunch parsley, chopped
• 1 clove(s) garlic, grated, more if desired
• 1 egg(s)
• 1 tbsp mustard
• 1 tsp salt
• 1 tbsp butter
• 300 g carrot(s), chopped
• 1 onion(s), chopped
• 1 clove(s) garlic, chopped
• 3 tbsp olive oil
• 100 ml chicken stock
• 150 g peas
• 200 g mushrooms
• salt and pepper
• Water
• butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Albondigas with vegetables

Preheat oven to 180 degrees Celsius, brush a 30 x 40 cm casserole dish with 1 tablespoon of cooking butter. Mix the minced meat with the egg, garlic, parsley, mustard, breadcrumbs, and salt. Then form into ping-pong ball-sized balls and place in the casserole dish. Cook for about 25 minutes, turning after 10 minutes. For the sauce, sauté the onions, garlic, and carrots in olive oil. Add the chicken stock and simmer for about 20 minutes, stirring occasionally. When the carrots and onions are soft, puree everything with a hand blender. Add a little water to the pureed carrots, if necessary. The sauce should be creamy. Add the meatballs to the sauce and simmer for about 20 minutes. Top up with water if necessary. Add the peas and simmer for another 10 minutes. Sauté the mushrooms in a pan for a few minutes, then add them to the carrot sauce and stir. Season with salt and pepper. Serve with ciabatta or rice. Drink suggestion: Prosecco.