Informations supplémentaires
35 min.
|
636 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat oven to 400°F. Peel and cut the potatoes into small cubes. Put in a pot and fill with enough water to cover. Bring to a boil and cook 12-15 minutes until tender. Drain. Mash with a potato masher, a knob of butter and some milk to taste. Add salt and pepper.
2. Setup
Chop the shallot and the parsley. Put the broth cube in 1 2P | 1.5 3P cups of water.
3. Cook the meatballs
Mix the pork with half of the shallot, salt and pepper. Make 3 to 4 small meatballs per person. Put on a lined sheet pan and bake in the oven for 12-15 minutes.
4. Cook the peas
Bring a small pot of water to a boil. Cook the green peas for 2 minutes. Drain then toss with a drizzle of oil or butter, some parsley, salt and pepper. Keep warm.
5. Make the sauce
Heat 1 2P | 1.5 3P tbsp of butter in the pan over medium heat. Cook the rest of the shallot for 2 minutes. Add the flour and spice mix and stir until combined. Add the broth and whisk until the sauce thickens. Add the cream and Dijon mustard and cook 2-3 minutes. Add salt and pepper.
6. Plate your dish
Serve the meatballs with the mashed potatoes, peas, sauce and parsley.
Bon appétit!
280gGround Pork
100mlCream 18%
0.5unitFresh Italian Parsley
1unitShallot
15mlDijon Mustard
500gWhite Potato(es)
150gGreen Peas
1unitChicken Broth Cube(s)
16.5gSpice Mix (All-Purpose Flour,Onion Powder,Ground Nutmeg,)
What you need
pan, pot, strainer, sheet pan, potato masher, whisk
636 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
59g
20%
fat
31g
48%
cholesterol
113mg
38%
fiber
5g
20%
protein
32g
saturated
14g
70%
sodium
1410mg
59%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg