Meatballs in cream

Main courses

Easy

1 hour

Ingredients

For 4 people:

200 g of gratin peas
150 g of carrots
250 g of potatoes
1 tablespoon of chopped onion
3 leaves of shredded lettuce
About 6 liters of vegetable broth

For the meatballs:

400 g of chicken breast
200 g of cooked ham
½ tablespoon of chopped parsley
2 tablespoons of grated Parmesan
Salt
Pepper

Introduction

Meatballs in cream are a special main course. They are excellent served with a side of vegetables of your choice.

Quick preparation

1. Cook the vegetables

Take a saucepan and place the vegetables in it with cold broth. Cover and cook for about 20 minutes.

2. Blend the meat

Blend the raw chicken breast with the ham, grated cheese, and a pinch of pepper. Transfer the mixture to a bowl, add the parsley, season with salt, and start forming small meatballs.

3. Prepare the cream

Drain and blend the cooked vegetables with a few tablespoons of broth. Bring the remaining broth to a boil and cook the meatballs for about 4 minutes. Pour the vegetable cream into a pot, add some broth to reach the desired consistency, bring it briefly to a boil, then remove from heat. Drain the meatballs.

Complete preparation

To begin making the meatballs in cream, take a saucepan and add the pre-cut vegetables along with the cold broth. Cover and cook everything for about 20 minutes.

Next, blend the raw chicken breast and the ham with the grated cheese and a pinch of pepper. Transfer the mixture to a bowl and add the finely chopped parsley. Season with salt and start forming small meatballs.

Drain and blend the cooked vegetables with a few tablespoons of broth. Bring the remaining broth to a boil and cook the meatballs for about 4 minutes.

Meanwhile, pour the vegetable cream into a pot, add some broth to achieve the desired consistency, bring it briefly to a boil, then remove from heat. Drain the meatballs and serve them with the hot vegetable cream.

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