Meatball ragout

Name: Meatball ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 500 g Mushrooms; 2 TABLESPOONS Oil; 300 g frozen mini meatballs; 1/2 l Vegetable broth (instant); 11/2 packs (450 g each) frozen peas and carrots; 1-2 TABLESPOONS sauce thickener; 1 package (25 g) deep-frozen 8-herb mixture; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized onions
500 g Mushrooms
2 TABLESPOONS Oil
300 g frozen mini meatballs
1/2 l Vegetable broth (instant)
11/2 packs (450 g each) frozen peas and carrots
1-2 TABLESPOONS sauce thickener
1 package (25 g) deep-frozen 8-herb mixture
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Parsley

Directions

1
Peel and chop the onions. Wash, clean and slice the mushrooms. Heat oil in a pan and fry deep-frozen mini meatballs while turning. Add onions and mushrooms and fry. Pour in broth, add peas and roots and bring to the boil.
2
Cover and cook for about 10 minutes. Stir in sauce thickener and frozen herbs and bring to the boil again briefly. Season with salt and pepper and arrange on plates. Serve garnished with parsley

Nutrition Facts

KCAL
360 kcal

CARBS
9 g

FATS
18 g

PROTEINS
20 g

Categories & Tags

Main DishesDiet

Meatball ragout

Ingredients

Directions

Nutrition Facts

Categories & Tags

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