Mini meatballs with leek and parsley cream

Name: Mini meatballs with leek and parsley cream
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 125 g baby potatoes; 125 g mixed minced meat; 1 TABLESPOON Breadcrumbs; 2 TABLESPOONS Roasted onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Oil; 1 (approx. 250 g) Stalk leek (leek); 100 ml Vegetable broth (instant); 2 TABLESPOONS Whipped cream; 1-2 TEASPOONS sauce thickener; 2 stem(s) flat leaf parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

125 g baby potatoes
125 g mixed minced meat
1 TABLESPOON Breadcrumbs
2 TABLESPOONS Roasted onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Oil
1 (approx. 250 g) Stalk leek (leek)
100 ml Vegetable broth (instant)
2 TABLESPOONS Whipped cream
1-2 TEASPOONS sauce thickener
2 stem(s) flat leaf parsley

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Knead minced meat, breadcrumbs and fried onions. Season with salt, pepper and paprika. Form 4-5 small meatballs from the minced dough. Heat some oil in a frying pan and fry the meatballs on each side for 4-5 minutes at medium heat. In the meantime, wash the leek and cut into diagonal slices. Heat the rest of the oil in a saucepan and cook the leeks in it over a low heat for 4-5 minutes.
2
Deglaze with stock and cream and bring to the boil. Bind with sauce thickener and season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks, cut into fine strips and stir into the leek. Remove the meatballs from the pan and keep warm. Drain the potatoes, rinse with cold water and peel. Add the potatoes to the frying fat and lightly fry all around. Arrange leek, meatballs and potatoes on a small plate and serve