Gardener Meatballs

Is there anything more helpful than meatballs? At home we love them, I always have them stored in the freezer, because they are perfect to take to work or when someone shows up to eat without warning or when you don't have anything to eat the next day and you don't have time either, you open the freezer, and there are waiting for you ... And the best thing is that there are so many varieties that you never get tired: from the classic meatballs with tomato or even some more sophisticated stuffed with cheese or salmon and prawns.

Today we are going to prepare them in the garden style, that is, with potatoes, peas and carrots. Exquisite, I already tell you. And the kids are going to love them. So that they turn out well, I recommend that you finish them in a chup chup casserole, so that all the flavors of the sauce, the vegetables and the meatballs themselves are integrated. Delicious !!

And be careful, if you are going to freeze them, remember to remove the potatoes, they do not freeze at all well and can spoil the dish when you go to take it out. Also, for these days when maybe you are on vacation with a lot of family at home and many of you get together to eat, it is a good option.

Gardener Meatballs

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A classic beef classic, but this time with a different presentation: garden meatballs. Perfect as a main dish and great as an option in our freezer

• Irene Arcas

• Kitchen: Spanish
• Recipe type: meat
• Calories: 300
• Rations: 6

• Preparation time: 15M
• Cooking time: 35M
• Total time: 50M

Ingredients

Meatballs:

• 500 g of minced beef
• 2 slices of sliced ​​bread
• 25g milk
• 1 egg
• Chopped parsley
• Frying oil
• Flour to coat the meatballs

Garden sauce:

• 50 g olive oil
• 1 cebolla
• 2 cloves of garlic
• 1 medium potato
• 1 large carrot
• 1 small can of cooked peas
• 4 tablespoons of tomato sauce
• 100 g of white wine
• 400 g of meat broth
• 1 hoja de laurel
• Sal Island

Preparation

1. In the glass we add the sliced ​​bread, a good jet of milk, the egg and beat 10 seconds, progressive speed 5-7.

2. Add the minced meat, salt, chopped parsley and program others 15 seconds, at speed 2 or until everything is integrated. We take out and reserve.

3. We form the meatballs and pass them through flour.

4. We fry them in hot oil and reserve.

5. We put in the glass 50 g of the oil from having fried the meatballs. Now we put in the glass the onion cut into pieces, the garlic cloves and fry 9 minutes, temperature 120º and spoon speed.

6. Add the white wine, the meat broth, the tomato, the bay leaf and a teaspoon of flour. We program 5 minutes, varoma temperature and speed 4.

7. We place the basket inside the glass and inside the meatballs. Put the carrot in pieces, the potato in small pieces and the peas in the varoma container.

8. We program 20 minutes, varoma temperature and speed 4.

9. We place the meatballs in a pot or container, and add the potatoes, carrots and peas. We add the sauce. If you want, you can bring the whole set to a boil in the pot. Or if you prefer you can also serve it as is.

Notes

They can be frozen, but without the potato.