60 min
Type of dish: Meats
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Minced meat 0.575 kg
Lean pork 0.1 kg
Table salt 8.5 g
Ground white pepper 0.35 g
Garlic 1.5 ud
Parsley 3.75 g
Grated cheese 0.01 kg
High oleic oil 0.1 l
Garlic 0.05 ud
Sliced mushroom, can 0.15 kg
Peeled potato stew 2x 1 0.25 kg
High oleic oil 0.1 l
Elaboration

For the espagnole sauce.

For the meatballs:

  • Mince the beef meat and pork. 
  • Brunoise the garlic and cook it with olive oil. 
  • Brunoise the parsley.
  • Mix the minced meat with the garlic, the milk, the eggs and grated cheese. 
  • Make round balls of about 35 grams and flour them. 
  • Fry the meatballs and place them on paper towel.

For the garnish:

  • Chop the red pepper and fry it lightly.
  • Chop the button mushroom in quarters and sauté it.
  • Chop the potato into dices and fry it.

Finishing process: 

  • Place the meatballs in the casserole with the sauce, peppers and button mushrooms. 
  • Let it boil for about 20 minutes over a low heat, check the seasoning and thickness of the sauce.

Set up:

  • Plate 4 or 5 meatballs per serving, pour the sauce and place them on top of the chips.
Nutritional information (1 portion)
Fiber 10.73 g
Saturates 15.14 g
Monounsaturated fatty acids 46.42 g
Polyunsaturated fatty acids 10.49 g
Cholesterol 115.55 mg
Calcium 286.34 mg
Iron 7.33 mg
Zinc 5.49 mg
Vitamin A 667.88 ug
Vitamin C 109.75 g
Folic acid 221.45 ug
Salt (Sodium) 980.39 mg
Sugars 21.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.