John Myers
Potato – Soup Vegetables with Small Meatballs
The perfect potato – soup vegetables with small meatballs recipe with a picture and simple step-by-step instructions.
Potato – soup vegetables with small meatballs
- 10 piece Potatoes (leftovers)
- 200 g Soup vegetables (leftovers)
- 1 Glass *Einfache Bratensauce – Pulver
- Salt, gourmet pepper to taste
- 500 g Mixed minced meat
- 1 tbsp Mustard
- 1 Egg
- Breadcrumbs to taste
- 1 tbsp Butter
- Rapeseed oil to taste
- Peel, wash and dice the potatoes. Clean the soup vegetables and also cut them into small pieces. Take a saucepan and heat the butter in it. Then add the diced potatoes and the chopped soup vegetables, sauté and season with salt and gourmet pepper.
- Then the whole thing is extinguished with * simple gravy powder, then switched down and simmered for about a quarter of an hour (15 minutes).
- In the meantime, prepare the small meatballs. Put the minced meat in a bowl. Add egg, mustard, salt, gourmet pepper and breadcrumbs. Mix everything together and form small meatballs out of them. Then briefly weden them in breadcrumbs.
- Take a pan, heat the rapeseed oil in it and fry the breaded meatballs in it all around. Later, take one or more flat plates and distribute both together on top, serve immediately.
Facebook Comments