Quick veal balls
Second course
ready in: 25 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
1 Ecodose of whole milk,
50gr soft bread crumbs,
300gr minced veal
1 egg,
2 tablespoons grated Roman Pecorino,
2 chopped garlic cloves,
3 – 4 sprigs of rosemary,
3 – 4 basil leaves,
1 Ecodose of water,
4 potatoes,
1 carrot,
1 Ecodose of tomato pulp.
50gr fresh or frozen peas,
Salt and pepper
PREPARATION
1 Moisten the bread in the milk, then squeeze it and put it in a large bowl. Add the meat, egg, grated cheese, garlic, parsley and basil after coarsely chopping with a knife. Season with salt and pepper then mix with a fork.
2 Moisten your hands and start making a lot of small balls.
3 Pour the Ecodose of water in the open cooker. Add the potatoes, peeled and cut into chunks, the carrots peeled and cut into rounds, the tomato pulp and a little salt. Heat the whole on a medium fire, without the lid. Add the balls and peas, then close the lid and cook for 11 minutes after the hiss.
4 Turn off the heat, let the steam vent gradually, then open the cooker and let the sauce thicken a little as needed. Season with a little oil and add salt and pepper to taste before serving.
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