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Gratin Meatballs with Purée
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
15 servings
Cássia maria
@raspando.apanela- Ingredients
- Recipe
- Duckling ground 3 times500 g
- Bread crumb soaked in milk2 unit(s)
- Chopped Garlic2 unit(s)
- Chopped Onion1/2 unit(s)
- Pinch of salt1 to taste
- Egg1 unit(s)
- Breadcrumbs3/4 cup
- Pinch of black pepper1 to taste
- Parsley and chives to taste
- Ready made sauce sachet1 unit(s)
- Mozzarella150 g
- Potatoes1 kg
- Butter100 g
- WAY OF DOING Soak the bread crumbs in the milk, squeeze out the excess and mix well in the ground meat, then add the egg, parsley, chives, garlic and onion and breadcrumbs. Season with salt and pepper to taste and let rest for 20 minutes. Then shape the mixture into small balls inside the pan with the sauce, place the meatballs and let it cook over low heat. Cook the potatoes in salted water, pass through the juicer and add the butter, place the puree in a refractory and throw the meatballs with the sauce on top, sprinkle with grated mozzarella and take it to the oven to melt
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