Potato and mushroom pan with meatballs

Ingredients for 4 servings:

• 600 g potato(s), waxy
• 400 g mushrooms
• 250 g minced beef
• 1 onion(s)
• 100 ml broth
• 75 ml milk, 1.5%
• 75 ml Cremefine
• salt and pepper
• Paprika powder
• ½ bunch parsley
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Low in fat and calories

Season the minced meat with salt and pepper and form into small balls; you’ll get about 35 balls. Peel the raw potatoes and dice them into small cubes, along with the onions. Slice the mushrooms; if they’re large, cut them in half first. Brown the meatballs in oil in a large non-stick pan, add the onions, and sauté until translucent. Add the potatoes and fry for about 5 minutes, then add the mushrooms and season everything with salt, pepper, and paprika. Pour in the stock, Cremefine, and milk, bring to a boil, and simmer covered for about 20 minutes, stirring occasionally. Season again before serving and stir in the finely chopped parsley. Since I created this recipe while I was counting calories, I’ve included more detailed nutritional information this time: 11.9g fat, 29.1g carbohydrates, and 28.7g protein per serving.