Fine meatball ragout

Name: Fine meatball ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Shallot; 1 Garlic clove; 1 TEASPOON Dijon mustard; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 400 g Potatoes; 1 (250 g) Courgette; 2 TABLESPOONS Oil; 400 ml Vegetable broth (instant); 100 g Whipped cream; 200 ml Milk; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Oregano

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Shallot
1 Garlic clove
1 TEASPOON Dijon mustard
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp white pepper
400 g Potatoes
1 (250 g) Courgette
2 TABLESPOONS Oil
400 ml Vegetable broth (instant)
100 g Whipped cream
200 ml Milk
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Oregano

Directions

1
Peel the shallot and garlic and chop very finely. Add mustard to the minced meat and knead well. Season with salt and pepper. Form about 30 balls from the minced meat. Wash, peel and chop the potatoes.
2
Wash, halve and slice the zucchini. Fry the meatballs in hot oil for about 5 minutes, turning, and remove. Fry potatoes in hot frying fat until golden brown, add zucchini and fry briefly.
3
Add stock, cream and milk, simmer for about 5 minutes. Stir in sauce thickener, bring to the boil again. Add meatballs and heat up in the sauce. Season with salt and pepper. Serve garnished with oregano as desired.