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Categories:
oil onions potatoes vegetable stock heavy cream butter Bread ground pork ground veal egg full-fat yogurt frozen peas mint nutmeg
Viewed: 41 - Published at: 4 years agoIngredients
- 4-5 tbsp oil
- 2 None medium onions, peeled and finely chopped
- 1 lb potatoes, peeled and cut into cubes
- 1/2 cup vegetable stock
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 slice bread, soaked in water then extra moisture squeezed out
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1 None egg, beaten
- 1/4 cup full-fat yogurt
- 1 lb frozen peas
- 6-8 sprigs fresh mint, chopped
- 1 pinch grated nutmeg
Method
- Heat 2 tbsp oil in a frying pan, add 1/2 the onions and sweat until translucent. Add the potatoes. Add the stock and cream and season. Bring to a boil, then reduce the heat and simmer for 20 mins. Set aside.
- Meanwhile, heat the butter in a small saucepan and sweat the remaining onion until soft. Remove from the pan and set aside to cool. Combine with the bread, ground meat, egg and yogurt. Form into 12 meatballs. Heat 2-3 tbsp oil in a large frying pan and saute the meatball for 6-8 mins until browned on all sides.
- To finish, mash the potatoes. Cook the peas in boiling salted water for 4-5 mins, drain then puree. Add to the mashed potatoes along with 3/4 of the mint. Season and add a pinch of nutmeg. Serve with the meatballs and garnish with remaining mint.
