Potato - Soup Vegetables with Small Meatballs
Servings: 3 people
Ingredients
Potato - soup vegetables with small meatballs
- 10 piece Potatoes (leftovers)
- 200 g Soup vegetables (leftovers)
- 1 Glass Simple gravy - powder
- 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
Instructions
- 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.