John Myers
Contents
show
Cauliflower Pot with Meatballs
The perfect cauliflower pot with meatballs recipe with a picture and simple step-by-step instructions.
For the meatballs:
- 400 g Mixed minced meat
- 1 Egg
- 1 Diced onion
- 3 tablespoon Breadcrumbs
- 2 tablespoon Milk
- 1 teaspoon Salt
- 1 half a teaspoon Pepper
- 1 half a teaspoon Chilli flakes
Also:
- 1 Cauliflower fresh
- 1 liter Water
- 1 teaspoon Salt
- 2 Bay leaves
For the sauce:
- 40 g Butter
- 1 Diced onion
- 40 g Flour
- 500 ml Sud from the dumplings
- 200 ml Cream
- 2 tablespoon Lemon juice
- 2 tablespoon Salt
- 2 tablespoon Nutmeg
- 1 small glass Capers
- 1 small glass Chives fresh
- Prepare a minced dough from the specified ingredients, let it rest for about 15 minutes and then shape it into twelve balls of the same size. Divide the cauliflower into florets and chop the hard stalks a little.
- Bring a liter of water to the boil with salt and let the stems boil for 2 minutes. Now add the florets and let everything simmer gently for about 5 minutes. Then pour into a sieve, collect the cooking stock and bring to the boil again. Add the bay leaves with the meatballs to the stock and cook over a mild heat for about 10 minutes.
- Pour the broth through a sieve and collect about 500 ml of it (for the sauce). To do this, fry the onion cubes in the melted butter until translucent, then sweat the flour in it for about 2 minutes and gradually stir in the cooking stock and cream. Season to taste with lemon juice, salt and nutmeg and simmer the sauce over a mild heat for about 5 minutes.
- Then add the meatballs and the cauliflower with the capers to the sauce and simmer gently for about five minutes. Fold in some fresh chives ** and serve the cauliflower pot with jacket potatoes. Good Appetite!!
- ** Chives were not in the house today – I took the green from a spring onion for this.
Facebook Comments