Summer stew with leek and meatballs
A delicious stew with leek and meatballs.
Summer stew with leek and meatballs. A refreshing, summery stew with leek, bell pepper, spring onion, meatballs, and pine nuts. Delicious for a weeknight meal.
Verstegen's updated minced meat mixes are made with 100% natural ingredients. Now even more flavor! The pure taste of this improved recipe is entirely determined by natural ingredients.
Preparation
Peel the potatoes, wash them, and cut them into equal-sized pieces. Cook them in a large pot of boiling water for about 15 to 20 minutes, or until tender.
Meanwhile, slice the leek into rings and dice the bell pepper. Finely chop the garlic.
Mix the ground meat with an egg and the Breton Minced Meat Mix and knead well. Form small meatballs, about the size of a ping-pong ball. Heat 25g of butter in a frying pan and fry the meatballs for about 8 to 10 minutes, or until golden brown. Add a little water for gravy if needed.
Meanwhile, heat a wok and add the olive oil. Sauté the garlic. Add the leek and bell pepper and stir-fry for about 3 to 4 minutes, or until al dente.
Meanwhile, toast the pine nuts in a dry frying pan until brown.
Drain the potatoes. Mash them with 25g of butter and the milk. Add the stir-fried vegetables. Mix everything together.
Serve the leek mash with the fried meatballs. Garnish with the toasted pine nuts.
Ingredients
- 500 g half-om-halfgehakt
- 1 kg (stamppot) aardappelen
- 400 g prei
- 1 rode paprika
- 100 ml melk
- 40 g pijnboompitten
- 1 ei
- 2 tenen knoflook
- 1 zakje Mix voor Gehakt – Bretons
- 50 g boter
- 3 el olijfolie
- Zwarte peper, naar smaak
- Zeezout, naar smaak
Supplies
- Potato masher
