Parsley meat balls
Second course
ready in: 15 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
DOWNLOAD THE NEW LAGOSTINA APP
| 
INGREDIENTS FOR 4 PEOPLE
400gr minced meat
3 tablespoons grated Parmigiano Reggiano
3 tablespoons breadcrumbs
1 ecodose of water
5 tablespoons milk
a pinch of salt, freshly ground
15gr butter
1 tablespoon flour
2-3 fresh sprigs of parsley, finely chopped
PREPARATION
1, Put the minced meat, Parmigiano, bread crumbs,
milk and salt in a bowl and mix to combine. Use the mixture to
form balls of about 3 cm diameter.
2, Put the ecodose of water in the cooker, add the meat balls,
close with the lid and cook for 3
and a half minutes from the hiss. Turn off the heat, let it
vent and open the lid.
Remove the meat balls with 2 spoons and place them on a dish.
3, Turn the heat on at the lowest setting and add
the butter and flour to the cooking juices. Quickly mix with a
whisk for 1-2 minutes on medium heat until the sauce has
slightly thickened.
4, Remove the cooker from the heat, add salt
to taste. Transfer the meat balls into the pot with the
sauce and slightly shake the pot to cover them
evenly. Arrange them on a tray, sprinkle them with the
remaining sauce, add the chopped parsley and serve.
Follow Lagostina